Cold Sorrel Soup
Instructions:
- 4 pounds sorrel
- 4 quarts water
- Coarse sea salt and freshly ground black pepper to taste
- 4 eggs (optional)
- Lemon juice (optional)
- Sour cream or yogurt
- Chopped cucumber
- Chopped scallions
- Chopped red radishes
- A medium boiled potato per serving
- Pick over and wash the sorrel well. Remove the tough stems, then chop the leaves fine.
- In a 5- to 8-quart enameled or stainless steel pot, bring the water to a rolling boil. Drop in the sorrel and boil for 10 minutes.
- Remove from heat. Season with salt and pepper to taste. Taste, and if a slightly tarter edge is desired, add a little lemon juice.
- To enrich the soup with egg, in a small bowl beat the eggs well. Bring the soup to a boil, remove from heat, then beat the eggs into the hot soup. (Don\'t add eggs if you plan to store the soup longer than a week.)
- Pour Sorrel Soup into clean quart jars and refrigerate.
- Serve very well chilled in deep or flat bowls with a hefty dollop of sour cream or yogurt either floating in the soup or beaten into it, and chopped cucumber and scallions.
- Not on advance preparation: Without eggs, the Sorrel Soup should keep well in the refrigerator for about 10 days. With eggs, do not keep longer than three days. Do not freeze.