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Ingredients Edit

Directions Edit

  1. Cut off the stem and wash the sorrel thoroughly - drain.
  2. Cut tomatoes into quarters, skin and roughly chop the shallots.
  3. Heat olive oil in a pan and add the vegetables.
  4. Cover and cook over low heat for 20 minutes.
  5. Add stock and simmer further for 15 minutes.
  6. Press through a fine sieve, then add wine, tarragon, salt and pepper.
  7. Serve chilled garnished with a cube of ice floating in the middle of the cup.
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