SORREL SOUP
Rich, strong-flavored soup. We call this weed soup as sorrel grew like weeds. Adjust quantities of sorrel, stock, cream (or evaporated milk) to taste.
Provided by BFOULDS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
- Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 9.5 g, Cholesterol 27.2 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 239.3 mg, Sugar 1.5 g
CREAM OF CELERY SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
- Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
- Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.
CHILLED WATERCRESS, SPRING NETTLE, AND SORREL SOUP
Provided by Steven Satterfield
Categories Soup/Stew Leafy Green Low Fat Vegetarian Kid-Friendly Lunch Healthy Watercress Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a large saucepan, warm the olive oil and butter over medium heat until the butter is foamy. Add the onion, leeks, garlic, and salt, and stir to coat. Let cook 10 minutes, then add 4 cups stock or water. Bring to a simmer. Add the watercress and nettles and simmer just until tender. Using a fine-mesh sieve over a bowl, strain the soup, separating the liquid from the solids, but reserve both. Transfer both to the refrigerator and cool 2 hours. Remove the separated cooled soup ingredients from the refrigerator and recombine. Puree the soup in batches in the food processor or in a blender, and add the sorrel leaves a little at a time. The soup will have some texture. When finished processing, taste for seasoning and adjust as needed. Refrigerate until ready to use.
- Transfer the soup to chilled bowls and garnish with a spoonful of crème fraîche, a drizzle of olive oil, and a few thin slices of leek tops or green garlic tops.
CREME ANGLAISE I
Spice with ground cinnamon or cloves, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 6.3 g, Cholesterol 95.5 mg, Fat 8.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 10.3 mg, Sugar 5.6 g
ENGLISH CREAM OF SORREL HERB SOUP
Sorrel is a very old herb that has been used throughout the centuries in England, as well as the rest of Britain and Europe - especially France. I have called this an English soup, as it does not contain any egg yolks, as French Sorrel soup often does. It can be served chilled or hot, and is also delicious made with a combination of sorrel, watercress and other green herbs. You must try to use the small round tipped sorrel leaves, as the large pointed leaves are very bitter! Sorrel is a purgative and an excellent detoxification herb, so you can enjoy your soup as well as cleansing yourself!! Garnish with croutons and finely chopped sorrel leaves.
Provided by French Tart
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil and add the onion and potatoes, stirring all the time, cook them until they start to soften.
- Add the stock & milk, season well with salt and black pepper and bring to the boil.
- Simmer for 10-15 minutes until the potatoes are tender.
- 2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream.
- Liquidise the soup.
- Serve it chilled OR hot, with croutons and finely chopped sorrel leaves.
- To serve it chilled:.
- Allow it to cool and store in a cool place such as the fridge. Just before serving, add an ice cube to each bowl and pour the soup into the bowl. Garnish as before.
Nutrition Facts : Calories 208.3, Fat 9.6, SaturatedFat 4.3, Cholesterol 23.2, Sodium 71.2, Carbohydrate 25, Fiber 2.4, Sugar 1.9, Protein 6.4
SORREL DRINK
This flavorful tea is a favorite holiday drink in Jamaica, where hibiscus (known there as sorrel or flor de Jamaica) grows in abundance. It gets its signature, rich burgundy color from a long steep of the hibiscus and aromatics. Dried pimento seed (the Jamaican term for allspice) and other warming spices are traditional, as is a spicy bite from fresh ginger. A full cup of minced ginger may seem like a lot, but it adds a brightness to this tea that can't be matched. The refreshing drink is typically served chilled (and spiked with optional rum) but can also be enjoyed heated on a cold winter's day.
Provided by Food Network Kitchen
Time 8h15m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Add the hibiscus, cloves, pimento, ginger and orange juice to a 3.5-quart pot. Cover with 10 cups of water. Bring to a boil and reduce to a simmer. Let simmer, skimming off any impurities from the top of the tea, for 30 minutes to allow the flavors to infuse. Remove from the heat and add the cinnamon stick and orange peel. Cover and let cool to room temperature before transferring to the refrigerator and steeping overnight.
- Meanwhile, make a simple syrup by combining the sugar with 2 cups of water in a small saucepan over medium heat. Cook, stirring, until the sugar fully dissolves, then remove from the heat and let cool to room temperature. Transfer to an airtight container and refrigerate overnight.
- Strain the tea into a large pitcher. Stir in the simple sugar and serve over ice.
SORREL SOUP
A creamy tangy Spring and Fall soup. Adapted from "Herbs" how to grow and use them, "Woman's Day Encyclopedia of Cookery", and "Gastronmique". To make this for my Vegetarian friends, I use vegetable broth instead of chicken broth.
Provided by Sweetiebarbara
Categories Chicken
Time 1h15m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove stems from Sorrel leaves, wash in salad spinner and set aside, reserving 2 leaves for garnish.
- Sauté finely chopped onion in butter until translucent.
- Heat broth but do not boil.
- Add sorrel leaves to onions and wilt.
- Add flour, stirring constantly until smooth.
- Continue stirring while adding hot broth.
- Simmer 5 minutes.
- Put through blender 1 cup at a time, or use hand held blender directly in sauce pan, using low speed.
- Return soup to low heat, do not allow to boil.
- Lightly beat egg yolks in a large cup, slowly stirring into them a little of the hot soup.
- Slowly pour the mixture back into the soup while stirring.
- Continue to stir while adding cream.
- Heat through, but do not boil.
- Season to taste.
- Garnish with thin slices of reserved Sorrel leaves and rounds of toasted baguette.
Nutrition Facts : Calories 605.7, Fat 22.6, SaturatedFat 12.3, Cholesterol 139, Sodium 1760.1, Carbohydrate 78.3, Fiber 3.4, Sugar 4.5, Protein 22.4
CREAM OF CELERY SOUP
Steps:
- In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.
STOUT CRèME ANGLAISE
Categories Sauce Beer Dessert Freeze/Chill Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Bring beer just to a boil in a small heavy saucepan, then remove from heat.
- Whisk together yolks, brown sugar, and a pinch of salt in a medium bowl until combined well. Whisk in cream and vanilla, then add hot beer in a slow stream, whisking constantly. Transfer to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thickened and registers 175°F on thermometer (do not let boil), about 5 minutes.
- Pour custard sauce through a fine-mesh sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and stir until cool. Remove from ice bath and refrigerate, covered, until cold, at least 1 hour.
CHILLED CREAM OF SORREL SOUP
Make and share this Chilled Cream of Sorrel Soup recipe from Food.com.
Provided by Alia55
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a soup or large saucepan, melt butter and cook onion until tender.
- Add potatoes and sorrel and combine with onions.
- Add stock, pepper, tarragon and a little salt.
- Bring soup to boil.
- Reduce heat and cover, simmer gently until potatoes are cooked, about 30 minutes.
- Puree soup in a blender chill thoroughly.
- Stir in cream.
- Taste and adjust seasoning.
- Adjust consistency with additional cream or chicken stock if necessary.
Nutrition Facts : Calories 454.6, Fat 22.5, SaturatedFat 12.2, Cholesterol 169.2, Sodium 440.1, Carbohydrate 49.7, Fiber 5.1, Sugar 7, Protein 14.4
LEONA'S CREAM OF CHICKEN AND HERB SOUP
Make and share this Leona's Cream of Chicken and Herb Soup recipe from Food.com.
Provided by Leona L.
Categories Chicken
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cook chicken in broth with onions, celery and carrots.
- approx 1 1/2 hours.
- remove skin and bones, chop chicken, skim fat.
- Return chicken to the pot, add herbs and rice.
- In a seperate pot, melt butter, add flour, whisk for 1 min, slowly add your cream and milk and whisk over low heat till thickened.
- Add to the pot with the chicken, rice and broth, stirring till smooth and thick.
- Heat through.
- Serve with parsley on top.
- Enjoy!
CHILLED SORREL SOUP
A tangy cold refreshing spring soup. Spinach may be used. Use young tender leaves of the sorrel.Cooking time does include chilling time. Can also be chilled overnight.
Provided by Rita1652
Categories Spinach
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot, bring the water, potatoes, dill & scallions to a medium boil & cook for 5 minutes.
- Add the chopped sorrel & lemon juice, salt, pepper & sugar. Simmer for 10 minutes. Remove from heat & discard the dill sprigs.
- In a large bowl, beat the eggs with the cold water till light.
- Very slowly pour 2 cups of the hot stock.
- into the egg mixture, stirring constantly to prevent curdling. Then pour egg mixture back into the soup pot, stirring thoroughly.
- Chill until very cold, at least 3 hours.
- Just before serving, whisk in the sour cream & garnish with dill. Top with cucumbers.
Nutrition Facts : Calories 174.2, Fat 9.8, SaturatedFat 5.5, Cholesterol 87.4, Sodium 53.3, Carbohydrate 17.6, Fiber 1.8, Sugar 3.2, Protein 4.9
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