Chilled Sorrel & Spinach Soup

By ltrodrigu

Ingredients

• 1 1/2 cups water, plus extra as needed
• Kosher salt
• 2 pounds spinach, stemmed and chopped
• 1 1/2 pounds sorrel, stemmed and chopped
• 1 cup crème fraîche or sour cream
• 1 teaspoon fresh lemon juice, plus extra to season
• 2 hard-boiled eggs, peeled and chopped
• 2 tablespoons thinly sliced scallions
• 2 tablespoons roughly chopped dill

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Add water and a generous pinch of salt to a medium pot over high heat. Bring to a boil, then add spinach and sorrel. Cook until leaves wilt, about 2 minutes. Pour greens and cooking liquid into a large bowl set over an ice bath. Add a few ice cubes to cool soup.

Once soup is cool, transfer to a blender or food processor and purée until smooth. In a medium bowl, whisk ¼ cup soup into crème fraîche to thin. Slowly pour crème fraîche mixture into soup. If soup is too thick, thin to desired consistency with extra water. Season with extra lemon juice and salt to taste.

To serve, ladle soup into 4 bowls and top each serving with spoonfuls of chopped eggs, scallions and dill. Serve immediately.