CHILLED SORREL-AND-PEA SOUP

Steps:

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