Wood sorrel, with shamrock-shaped leaves and a more mellow and elegant flavor than its cousin, grows wild across the United States. Common sorrel is easier to find, with more of a pronounced sour-lemony taste, and can be used in this recipe if foraging isn’t one of your fortes. This is a refreshing soup, simple to make, with an elusive, unusual flavor due to the herb. Greek yogurt is thicker than other types of yogurt, but draining it still yields a denser base for the soup.

　　

Ingredients

serves 4

　　2 cups plain, full-fat Greek yogurt

　　3 cucumbers

　　Kosher salt and freshly ground pepper

　　2 tablespoons extra-virgin olive oil

　　2 ounces fresh wood sorrel, stems removed

　　

Step 1

Place the yogurt in a sieve and let drain over a bowl for 1 to 2 hours, until thickened. Peel the cucumbers, halve them lengthwise, then scrape out the seeds with the tip of a spoon. Slice, then toss with a large pinch of salt in a bowl. Allow to marinate while the yogurt drains.

　　

Step 2

Put the cucumbers, yogurt, and olive oil in a blender and purée. Add the sorrel leaves and blend until smooth. Strain through a fine-mesh sieve and season to taste with salt and pepper. Chill until cold. Taste again for seasoning after chilling, and then serve.

　　Ethan Stowell's New Italian Kitchen