Chilled Sorrel Bisque

Name: Chilled Sorrel Bisque
Total time: 1 h 40 min
Yield: 4
Cuisine: European, Eastern European, Polish
Ingredients: 8 cups Sorrel (without stems, roughly chopped); 1 medium onion (diced); 1 Tbsp butter; 4 cups vegetable stock; 1 Tbsp sugar; 4 Tbsps lemon juice; 2 Tbsps chopped Dill; 0.667 cup Sour cream; 2 eggs (hard boiled, diced); 2 gherkins (diced); Fresh herbs to garnish (sorrel and dill)

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Health Score:

8,8 / 10

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 40 min.

Ready in

Ingredients

for

servings

Ingredients: 8 cups Sorrel (without stems, roughly chopped); 1 medium onion (diced); 1 Tbsp butter; 4 cups vegetable stock; 1 Tbsp sugar; 4 Tbsps lemon juice; 2 Tbsps chopped Dill; ⅔ cup Sour cream; 2 eggs (hard boiled, diced); 2 gherkins (diced); Fresh herbs to garnish (sorrel and dill)

How healthy are the main ingredients?

Sour cream sugar Dill onion egg

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Preparation steps

Fry the sorrel and the onion in the butter for 2-3 minutes. Add 50 ml of the stock and cook for another 3 minutes.

Add the remaining stock, the sugar and 2 tbsp lemon juice and remove from the heat. Puree, then season with salt, ground black pepper and the remaining lemon juice.

Stir in the dill and the cream and leave to steep for around 1 hour in the fridge.

To serve, re-season the soup, pour into deep plates, sprinkle with the eggs and the gherkins and garnish with the herbs.