Potage Glacé à l’Oseille

Name: Potage Glacé à l’Oseille (Iced Sorrel Soup)
Yield: Serves 4–5
Cuisine: French
Ingredients: 1 large cucumber, seeded, peeled, and chopped; 2 cups trimmed sorrel leaves; ⅔ cup heavy cream; 4⅓ cups light chicken stock or water; 4⅓ cups light chicken stock or water; 1 clove garlic; a little finely chopped chervil or parsley; a little finely chopped chervil or parsley; salt; a dash of Tabasco sauce

Iced Sorrel Soup

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Traditionally in France, sorrel was eaten in the spring, before Easter, as a tonic and purifier after the unhealthy winter months. This is a beautiful springtime soup made pleasantly astringent by the lemon-flavored herb.

Ingredients

2 cups trimmed sorrel leaves
1 large cucumber, seeded, peeled, and chopped
1 clove

Europe
France
Starter
Mediterranean
Gluten-free
Spring
Soup
Winter

Method

Wash and drain the sorrel and chop roughly. Place in a saucepan with the cucumber, the clove of garlic, and stock or water. Bring to the boil then cook steadily until the cucumber is soft.

Remove from the heat and pass through a food mill on its finest setting or reduce to a smooth puree in a food processor or blender. Chill the soup then whisk in the cream and season to taste with salt