Cold Spinach Soup

Directions

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