INGREDIENTS

* 3 cups vegetable broth
* 2 tablespoons uncooked white rice
* 1 bunch sorrel, stemmed and rinsed
* 1/2 cup heavy cream
* salt and pepper to taste

Method

1. In a large saucepan bring vegetable broth to a boil over medium heat. Stir in rice and continue to boil for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
2. Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.