This vibrant sorrel and cucumber soup is a refreshing mix of zesty sorrel, cooling cucumber, and creamy bitter cream, with a mild kick of chilli.
Good for heat days or whenever you’re craving one thing mild but flavourful, it’s a flexible dish that may be served as a starter or a fast meal.
The mix of tangy sorrel and easy bitter cream creates a superbly balanced flavour, whereas the addition of recent cucumber ensures a crisp, hydrating end.
Served chilled, this soup is a delightfully distinctive option to take pleasure in sorrel’s sharp, citrusy notes. Simple to organize, it’s prepared in below half-hour.
Substances
- 1 onion (chopped)
- 2 cucumbers (chopped)
- 200g recent sorrel (chopped)
- ½ tsp chilli powder
- 1tsp sea salt
- 500ml inventory
- 227ml bitter cream
Methodology
Fry the onion till mushy, add the sorrel, inventory, chilli powder and salt and simmer for quarter-hour. Take off the warmth and permit it to chill. Pour right into a blender, add the cucumber and bitter cream and mix till easy. If wanted slowly add water till the specified consistency. I like my soups fairly skinny. Chill then serve. Serves 3.
