Iced Sorrel Soup

  • Serves

    serves 4


By SAVEUR Editors

Published on March 18, 2002

"You will find sorrel in practically every garden in Latvia," says chef Martin Ritins, of Vincents, in Riga. "I use it in a variety of soups and sometimes as a garnish."


  • 1 lb. fresh sorrel, stems discarded (about 8 cups leaves)
  • 1 medium cucumber, peeled, seeded, and diced
  • 1 clove garlic, peeled and thinly sliced
  • 1 12 cups chicken stock
  • Salt and freshly ground black pepper
  • Dash of Tabasco sauce


Step 1

Coarsely chop sorrel, then place in a medium saucepan with cucumber, garlic, and chicken stock. Season with salt and pepper and bring to a boil over high heat. Reduce heat to medium-low and gently simmer until cucumber is soft, about 5 minutes.

Step 2

Cool soup slightly, then puree in a food processor until smooth. Adjust seasoning with salt, pepper, and Tabasco sauce. Transfer soup to a bowl, cover, and chill in the refrigerator for at least 2 hours. Adjust seasoning again, if necessary, and serve garnished with julienned sorrel frozen in ice cubes.

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