Agriculture Reference
In-Depth Information
Tear the baguette into rough pieces and put it in a bowl with water to cover. Soak for at
least 15 minutes.
Coarsely chop the cucumbers and place them in a blender. Chop most of the sorrel leaves,
reserving 2 for garnish. Add the sorrel leaves to the blender along with the garlic, 1 tea-
spoon salt and yogurt and puree until smooth.
Remove the bread from the water and squeeze dry. Add the bread to the blender and puree
until perfectly smooth. Pour the mixture through a strainer into a deep bowl, discarding
any bits of bread caught in the strainer. The soup should be slightly thickened, about the
texture of heavy cream. Cover the bowl tightly and refrigerate for at least 1 hour.
To serve, season the soup with more salt to taste and ladle it into wide bowls. Use a large
spoon to swirl in a streak of yogurt. Thinly slice the reserved sorrel leaves and scatter a
few slices across the top of each bowl.
Cucumber, Beet and Feta Salad
The thing that makes this salad so special, besides the delicious interplay of fla-
vors, is the textures. The beets are almost buttery smooth, the cheese is crumbly
and the cucumbers set everything off by providing a pleasing crunch.
4 SERVINGS
