Elizabeth Schneider

Chilled Sorrel-and-Pea Soup

Preparation info

  • 4–6

    servings as a first course
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

Smooth, grassy-fresh, with a light sweetness, this delicate purée makes a refreshing first course for a summer soirée.

Ingredients

  • 3½ cups water
  • 3 tablespoons white rice
  • 1 medium onion

Method

  1. Combine 3 cups water and rice in a pot; simmer, covered, until very soft— about 20 minutes. Meanwhile, cook onion over low heat in oil in a saucepan until slightly soft. Add peas and toss for a minute; add rice with its cooking liquid, sugar, and salt.
  2. Simmer, covered,