Debbie Glassberg's Cold Sorrel Soup

Cold Sorrel Soup

By Debbie Glassberg
 

Ingredients

• 1 cup sorrel (from my garden)
• 1 tbs light miso
• 1 cup water
• 1/2 cup soaked cashews (soaked in water for a couple of hours)
• 1 clove garlic
• Juice of 1 lemon ( I use the whole lemon after I take the skin off)

 
Blend in a Vitamix and serve with your choice of toppings.

For competition-level presentation: Put an open squash blossom flower in the base of the cup and sprinkle borage flowers, nasturtiums and chive flowers on top. Add a dollop of cashew-truffle sour cream.
 

Cashew-Truffle Sour Cream

• 1/4 cup soaked cashews
• 2 tbs lemon juice
• 1/2 tsp truffle oil
• add salt to taste
• add water to achieve the right consistency