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Cold Soup for a Hot Day in May

by Julie Gale

(May 27, 2004) Cold soup is one of those culinary oxymorons that some people have a hard time dealing with. I am not particularly fond of a lot of them, carrot in particular. However, gazpacho, cherry soup and schav (or sorrel) soup are definitely some of my favorite soups of all. Sorrel is a very common herb in Europe that closely resembles spinach in most ways except that it is extremely tangy. It is a spring herb and can be found in most supermarkets in the fresh produce section. You can find the seeds at a garden center and since it is a perennial you will enjoy it year after year. If it is unavailable or you do not like sour-tasting food, you can easily substitute fresh baby spinach for the sorrel.

Schav is an Eastern European Jewish specialty that can be served both hot and cold. Most people have only tasted the sorry bottled version of this spring delight. My grandmother enjoyed this soup on picnics with her family in Prussia, and so I try to imagine that scene whenever I make this soup for my family. Try it for your next picnic!

SCHAV COLD SORREL SOUP

6 medium new potatoes, washed and cubed
2 sprigs of fresh dill, chopped
3 scallions, sliced
4 cups water

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1 lb. sorrel or baby spinach (or any combination), washed and finely chopped
1-2 Tbs. lemon juice (less needed when using all sorrel)
2 tsp. salt
1 tsp. pepper
3 Tbs. brown sugar

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2 eggs
1 cup milk (regular or low-fat)
1 cup sour cream or plain yogurt

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dill and/or scallion, chopped for garnish
cucumber, sliced for garnish

In a soup pot, bring the water, potatoes, scallion, and dill to a boil and cook over medium heat for about 5 minutes. Add the chopped sorrel and/or spinach, lemon juice, salt, pepper, and brown sugar. Cook for 10 minutes or until the potatoes are tender.

In a large bowl, whisk the eggs and the milk. Very slowly whisk in 1 cup of the hot soup into the egg mixture, stir constantly so as to avoid curdling. Then pour this back into the soup pot whisking as you pour.

Allow to cool and then place the sour cream or yogurt into a medium bowl. Add ½ cup of the soup and whisk together. Pour this back into the pot and whisk again.

Chill and garnish with dill and/or scallions and cucumber.

Serves 4-6

ETHNIC COOKING WITH JULIE GALE
Spring Schedule 2004

Classes are held at 1 Lancia Lane, Larchmont and include instruction, lunch or dinner and recipes to take home.
Invite 2 or more friends and have a private lesson!
1. Thursday, April 1- 7-9 PM PASSOVER SPECIALTIES:
Matzo Ball Soup, Gefilte Fish, Chocolate Torte
2. Wednesday, April 14 - 7-9 PM TEENAGER CLASS:
Homemade Pizza, Vegetarian Sushi, Homemade Ice Cream
3. Thursday, April 29 – 12:30-2:30 PM COOKING LITE:
Stuffed Zucchini, Ratatouille Chicken, Balsamic Roasted Fruit
4. Wednesday, May 12- 7-9 PM MEN’S NIGHT OUT:Mexican Layered Dip, Chili, Free-form Apple Pie
5. Tuesday, May 18 – 9:30-11:30 AM COOKING FOR COMPANY:Eggplant Caviar, Chicken Kiev, Sacher Torte

CLASSES LIMITED TO 7 STUDENTS, SO REGISTER NOW!

COOKING CLASSES MAKE A GREAT GIFT-

GIFT CERTIFICATES AVAILABLE!

$65 per class or $180 for any 3 (Please enclose check payable to Julie Gale)

Name_________________________
Address____________________________________
Phone & Email____________________________________

Please check off all classes of interest: 1.Apr. 1__ 2.Apr. 14__ 3.Apr.29__ 4.May 12__ 5.May 18__

Return to : Julie Gale 1 Lancia Lane, Larchmont, NY 10538 (914) 834-5353

Email: PJAZTEGale@optonline.net

Julie Gale 834-5353 PJAZTEGale@optonline.net Julie Gale teaches ethnic cooking classes in her home and for the Continuing Education classes at Mamaroneck High School

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