Thursday, June 3, 2010

Thursday: Jackson Pollock soup

Chilled sorrel and spinach soup (with a little drizzled yogurt).

For this recipe, the greens are simmered together for about five minutes:

The sorrel turned a pretty olive-green color after a few minutes in the pot.

When the greens are soft, they are pureed.  Finally, the soup is reheated and thickened with a little cornstarch, and flavored with some nutmeg, lemon juice and a little zest.  As you can see above, we "decoratively" drizzled in a bit of yogurt to serve.

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