Iced Sorrel Soup

This is for you, Tobi Ellis!!

18 oz. sorrel
3&1/2 oz. heavy cream
3/4 oz. butter
10 fresh tarragon leaves, chopped
1&1/2 pints hot water
Kosher* salt, to taste
Freshly* ground pepper, to taste

Discard the sorrel stems; wash and drain the leaves. In a large saucepan, melt the butter over low heat and add the sorrel. Cook for 5 mins. When the sorrel is soft, add hot water. Season with S&P. Cook, uncovered, over med. heat for 20 mins., stirring occasionally. Leave to cool, then add the cream. Mix with a whisk. Pour the soup into a bowl, and refrigerate for 2 hours. Before serving, sprinkle with chopped tarragon.

"A buried seed brings fruit; a selfless life reaps an eternal harvest."

Have Fun today!!

Love,

MM