Chilled Sorrel Bisque
8,8 / 10
ready in 1 hr 40 min.
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.