Summer Soup Recipe

How about a refreshing soup this summer? Try it for dinner!

Ingredients

• 2 bunches of sorrel
• ½ sliced ​​cucumber
• 2 crushed garlic cloves
• 2 small green peppers
• 2 excited
• 1 lemon
• Sal

Preparation Mode

1. Clean the sorrel by cutting it into thin strips.
2. In a pan, place 1 and ½ liters of salted water, bringing to a boil.
3. Add the chopped peppers, sorrel and let it boil for 10 minutes.
4. In a soup tureen, beat the egg yolks with the lemon juice and gradually add the boiling soup, without stopping beating.
5. Let cool, cover and refrigerate.
6. When serving, add the cucumber and garlic.
7. Distribute the soup into individual bowls, adding 2 ice cubes to each one.

Mom Tips

If you prefer, you can add natural yogurt or cream to the soup before serving.

Suggestion: serve the soup accompanied by slices of boiled egg.

The soup can be served as a starter.

Fresh sorrel leaves are found in supermarkets, street markets and municipal markets. Popularly known as sorrel, sheep sorrel, cow’s tongue or sorrel, Rumex acetosa L. is a herbaceous plant with long, smooth and wide leaves

Approximate yield of 5 servings.