Sorrel Gazpacho RecipeOrigin: France Period: Traditional |
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This is a classic cold soup featuring wild sorrel leaves as a main ingredient that originates from the South of France. Ingredients
100g trimmed sorrel leaves (remove the mid-rib if they are old) 
Sorrel Gazpacho Preparation:Method:Wash the sorrel leaves thoroughly, dry then remove the tough mid rib from any older leaves. Place in a blender with the chicken stock and process until finely chopped. Now add the chicken stock and process until smooth. Season to taste, add the crème fraîche and process again until smooth. Transfer to a bowl then refigerate for at least two hours, or until thoroughly chilled. Divide between four chilled soup bowls, garnish with croûtons and serve. |
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