Cold Spinach Soup

• 2 pounds spinach, stemmed
• 1/4 cup loosely packed fresh dill
• 1 scallion, white and light green parts trimmed and thinly sliced
• 1/2 pound good-quality dill pickles, cut in 1/4-inch dice (or substitute peeled and seeded cucumbers)
• 12 ounces beer
• 1/4 teaspoon peeled, freshly grated horseradish
• 1 1/2 cups water
• Kosher salt to taste
• 6 bunches sorrel (about 1 1/2 pounds), stemmed and cut horizontally into 1/8-inch-wide strips (optional)
• Scant 1 tablespoon unsalted butter (if adding sorrel)
• 1/2 cup sour cream (1 1/2 cups if adding sorrel)
• 1/2 cup plain yogurt (1 1/2 cups heavy cream if adding sorrel)
• 1 tablespoon apple-cider vinegar

1. Wash spinach and place in a large skillet with the adhering water.
2. Cover.
3. Cook over medium heat for 10 minutes, stirring once or twice, just until wilted.
4. Drain.
5. Place the spinach and the dill in a food processor and process until finely chopped.
6. Scrape mixture into a metal bowl.
7. Stir in scallion, pickles, beer, horseradish, water and salt.
8. If using sorrel, heat the butter in a large skillet over medium heat until just melted.
9. Add the sorrel and cook 4 to 5 minutes, or until color turns.
10. Remove from heat.
11. Stir sorrel, 1 1/2 cups sour cream and 1 1/2 cups heavy cream into spinach mixture.
12. If not using sorrel, stir in 1/2 cup yogurt instead of heavy cream and 1/2 cup sour cream.
13. Refrigerate until cold.
14. Just before serving, stir in vinegar.
15. Add more salt if needed.

spinach, dill, scallion, dill pickles, beer, horseradish, water, kosher salt, bunches sorrel, unsalted butter, sour cream, yogurt, applecider vinegar

Taken from cooking.nytimes.com/recipes/3522 (may not work)