Just sorrel, rice, broth and cream make up this luscious, hot, pureed soup.
INGREDIENTS (for 6 servings):
- 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 vegetable broth to a boil over medium heat. Stir in rice and continue to boil 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.