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Categories:
water white rice vegetable oil onion fresh peas sugar kosher salt fresh sorrel buttermilk heavy cream freshly ground white pepper
Viewed: 77 - Published at: 8 years agoIngredients
- 3 1/2 cups water
- 3 tablespoons uncooked white rice
- 1 tablespoon vegetable oil
- 1 medium onion, peeled and coarsely chopped
- 2 pounds fresh peas, shelled (2 cups)
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt, plus more to taste
- 3/4 pound fresh sorrel, rinsed and stemmed
- 1/2 to 1 cup buttermilk
- 1/4 to 1/2 cup heavy cream
- Freshly ground white pepper to taste
Method
- Combine 3 cups of water and the rice in a pot; simmer, covered, until very soft, about 20 minutes.
- Meanwhile, heat the oil in a saucepan over low heat, add the onion and cook until slightly soft.
- Add the peas and toss for 1 minute.
- Add the rice with its cooking liquid, the sugar and salt.
- Simmer, covered, until tender, about 8 to 10 minutes.
- Pass the soup through the medium disk of a food mill.
- Slice the sorrel into slivers.
- Reserve a handful for garnish and place the rest in a nonaluminum pot with the remaining 1/2 cup water.
- Stir over moderate heat until "melted."
- Add the sorrel to the puree and press the mixture through a fine sieve.
- Add 1/2 cup buttermilk and 1/4 cup cream.
- Adjust seasoning with salt and white pepper.
- Refrigerate at least 4 hours.
- To serve, add buttermilk and cream to taste and check seasoning.
- Ladle the soup into bowls, garnish with the remaining sorrel and serve.
