ICED SORREL SOUP
Sorrel was eaten in France, before Easter, as a tonic and purifier after the unhealthy winter months. This is a beautiful springtime soup made pleasantly astringent by the lemon-flavored herb.
2 cups trimmed sorrel leaves
1 large cucumber, seeded, peeled, and chopped 1 clove garlic
4 cups light vegetable stock or water
1 cup heavy hummus
2 tbsp of nutritional yeast
salt
a dash of Tabasco sauce
a little finely chopped chervil or parsley
1. Wash and drain the sorrel and chop roughly_ Place in a saucepan with the cucumber, the clove of garlic, and stock or water. Bring to the boil then cook steadily until the cucumber is soft.
2. Remove from the heat and pass through a food mill on its finest setting or reduce to a smooth puree in a food processor or blender. Chill the soup then whisk in the hummus and nutritional yeast and season to taste with salt and a little Tabasco sauce.
3. Serve in a tureen with a little finely chopped chervil sprinkled on top.
SERVES 4- 5