Chilled Sorrel-and-Pea Soup
Published June 3, 1995
- Total Time
- 45 minutes, plus 4 hours' refrigeration
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Ingredients
3 ½ cups water
3 tablespoons uncooked white rice
1 tablespoon vegetable oil
1 medium onion, peeled and coarsely chopped
2 pounds fresh peas, shelled (2 cups)
2 teaspoons sugar
1 ½ teaspoons kosher salt, plus more to taste
¾ pound fresh sorrel, rinsed and stemmed
½ to 1 cup buttermilk
¼ to ½ cup heavy cream
Freshly ground white pepper to taste
Nutritional analysis per serving
24 grams carbs; 18 milligrams cholesterol; 192 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 6 grams fiber; 572 milligrams sodium; 7 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine 3 cups of water and the rice in a pot; simmer, covered, until very soft, about 20 minutes. Meanwhile, heat the oil in a saucepan over low heat, add the onion and cook until slightly soft. Add the peas and toss for 1 minute. Add the rice with its cooking liquid, the sugar and salt.
- Step 2
Simmer, covered, until tender, about 8 to 10 minutes. Pass the soup through the medium disk of a food mill.
- Step 3
Slice the sorrel into slivers. Reserve a handful for garnish and place the rest in a nonaluminum pot with the remaining ½ cup water. Stir over moderate heat until "melted."
- Step 4
Add the sorrel to the puree and press the mixture through a fine sieve. Add ½ cup buttermilk and ¼ cup cream. Adjust seasoning with salt and white pepper.
- Step 5
Refrigerate at least 4 hours. To serve, add buttermilk and cream to taste and check seasoning. Ladle the soup into bowls, garnish with the remaining sorrel and serve.
Private Notes