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Chilled sorrel soup with cucumber

Serves 4

  • 1 cucumber
  • 100 g sorrel
  • 200 g very fresh goat’s cheese (e.g. Président)
  • ½ clove of garlic
  • olive oil
  • 1 litre buttermilk
  • icing sugar

Chop up the unpeeled cucumber. Wash the sorrel and chop it coarsely. Put the cucumber, sorrel, goat’s cheese, garlic and olive oil in a blender and puree until smooth. Add buttermilk as necessary for a pleasant thickness. Chill the soup for several hours and only then add about 10 grams of salt. You’ll probably need a little icing sugar as well.

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