Chilled Cream of Sorrel Soup

1. 1

   In a soup or large saucepan, melt butter and cook onion until tender.

2. 2

   Add potatoes and sorrel and combine with onions.

3. 3

   Add stock, pepper, tarragon and a little salt.

4. 4

   Bring soup to boil.

5. 5

   Reduce heat and cover, simmer gently until potatoes are cooked, about 30 minutes.

6. 6

   Puree soup in a blender chill thoroughly.

7. 7

   Stir in cream.

8. 8

   Taste and adjust seasoning.

9. 9

   Adjust consistency with additional cream or chicken stock if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.