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.