Chilled Sorrel-and-Pea Soup

• 3 1/2 cups water
• 3 tablespoons uncooked white rice
• 1 tablespoon vegetable oil
• 1 medium onion, peeled and coarsely chopped
• 2 pounds fresh peas, shelled (2 cups)
• 2 teaspoons sugar
• 1 1/2 teaspoons kosher salt, plus more to taste
• 3/4 pound fresh sorrel, rinsed and stemmed
• 1/2 to 1 cup buttermilk
• 1/4 to 1/2 cup heavy cream
• Freshly ground white pepper to taste

1. Combine 3 cups of water and the rice in a pot; simmer, covered, until very soft, about 20 minutes.
2. Meanwhile, heat the oil in a saucepan over low heat, add the onion and cook until slightly soft.
3. Add the peas and toss for 1 minute.
4. Add the rice with its cooking liquid, the sugar and salt.
5. Simmer, covered, until tender, about 8 to 10 minutes.
6. Pass the soup through the medium disk of a food mill.
7. Slice the sorrel into slivers.
8. Reserve a handful for garnish and place the rest in a nonaluminum pot with the remaining 1/2 cup water.
9. Stir over moderate heat until "melted."
10. Add the sorrel to the puree and press the mixture through a fine sieve.
11. Add 1/2 cup buttermilk and 1/4 cup cream.
12. Adjust seasoning with salt and white pepper.
13. Refrigerate at least 4 hours.
14. To serve, add buttermilk and cream to taste and check seasoning.
15. Ladle the soup into bowls, garnish with the remaining sorrel and serve.

water, white rice, vegetable oil, onion, fresh peas, sugar, kosher salt, fresh sorrel, buttermilk, heavy cream, freshly ground white pepper

Taken from cooking.nytimes.com/recipes/5750 (may not work)