Sorrel Soup Recipe
- 3 cups vegetable broth
- 2 tablespoons uncooked white rice
- 1 bunch sorrel, stemmed and rinsed
- 1/2 cup heavy cream
- salt and pepper to taste
- In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
- Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.
