Shav Sorrel Soup With Hard Boiled Egg Recipes

Steps:

• Make a rich beef stock by simmering beef bones in 9 cups water over medium-low heat, skimming the gray scum that rises to the top. Add trimmed, pared and split vegetables, the tablespoon of salt and the pepper, the bay leaf and the dried mushrooms. (If using Italian mushrooms, first soak for 20 minutes in warm water to soften, then rinse to remove sand.) Bring to a simmer, partly cover and cook for two hours. When cooking is done, discard vegetables and bones. Cool in refrigerator or freezer, then skim fat if necessary.
• Bring remaining 1 1/2 cups of water to a boil, add remaining teaspoon salt and one tablespoon of the butter. When butter has melted, add rice. Cook, partly covered, about 15 minutes, or until rice is cooked through but not mushy. Set aside.
• Wash and drain sorrel. Bring stock to a rolling boil and add sorrel all at once. Stir, and cook until sorrel is soft, about 5 minutes.
• While sorrel is cooking, mix sour cream with flour to make a smooth paste. Add a little boiling stock and mix well. Keep adding stock and mixing until you have a cup of liquid. When sorrel is cooked, beat the sour cream mixture into the hot soup. Add salt and pepper if necessary. Cook at a gentle boil about 5 minutes longer.
• Melt remaining butter in a skillet over medium-high heat. Add croutons and toss until browned.
• To serve, put a quarter-cup mound of rice in each soup plate. Pour the hot soup around it and top with chopped eggs, croutons and finely minced dill. Serve immediately.

Steps:

• Melt butter in nonreactive soup pot. Sweat shallot and minced potato scraps in the butter slowly, stirring gently. Season with salt.
• Put diced potatoes in the water, season with salt and bring to a boil. Simmer potatoes until perfectly cooked, a couple of minutes only. Taste one cube to determine.
• Add sorrel to sweating shallot-potato mixture, and season with salt. Stir and wilt the sorrel, which will happen almost instantly, turning drab immediately.
• Add the cooked potatoes and their salty water to the pot of sorrel. Season with salt, if needed, keeping in mind that when chilled, the flavors are dulled significantly.
• Chill immediately and thoroughly - overnight even.
• Chop the hard-boiled eggs, and scatter in the cold soup. Mince half the reserved stems from the sorrel as you would chives, and sprinkle over soup.

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.

Steps:

• Peel and grate potatoes.
• Bring beef broth to a boil.
• Add grated potatoes.
• Add finely chopped sorrel.
• Cover and simmer 15 minutes.
• Add the flour to the milk
• Pour into the soup.
• Season to taste.
• Add butter.
• Add beaten eggs in a stream.
• Serve over sliced hard boiled eggs.

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.

Steps:

• Wash the sorrel thoroughly in several changes of cold water. Remove and discard the stems. Chop the leaves into thin ribbons. You can make this with spinach but the taste will be different. Sorrel has a sour/bitter flavor.
• Heat the butter or oil in a 3 quart saucepan and saute, the sorrel and onions.
• Cook stirring, for 10 minutes until the sorrel is wilted and the onion translucent. Add water and salt.
• Let the soup simmer for 25 to 30 minutes more.
• Remove from heat and stir in sugar. Add the lemon juice a little at a time, tasting constantly to achieve the degree of tartness that pleases you.
• Beat a tablespoon or two of the soup into the egg yolks, then stir egg yolks into the soup. Reheat the soup but do not let it boil after adding the egg yolks.
• Serve hot or cold, accompanied by sour cream.

Steps:

• Pick over and wash sorrel.
• Chop leaves very fine.
• Bring water to a rolling boil
• Drop in sorrel.
• Cook for 10 minutes.
• Cool.
• Pour into quart jars.
• Serve in cold bowl with dollop of sour cream,
• topped with scallions and radishes.
• Plunk potatoes around.

Steps:

• Thinly slice scallions, separating darker green parts for garnish.
• In a skillet over medium heat, melt butter. Add light green and white parts of scallion and sauté until wilted, 2 minutes. Add sorrel leaves, salt and pepper. Cook, stirring, until sorrel wilts and starts to break down, turning olive-green in color, about 3 minutes. Stir in cream and let simmer for 1 minute to thicken a bit.
• Carefully crack eggs into skillet; they should fit in one layer. Lower heat to medium-low and sprinkle eggs with salt and pepper. Cover pan and let cook for 2 minutes, then turn off heat and let eggs rest, covered, until done to taste, about another 30 seconds for very runny yolks (the whites should cook through).
• Carefully scoop eggs and sorrel sauce into two bowls. Season with chile and flaky salt; garnish with scallion greens. Serve with toast.

Steps:

• Put the eggs in a pan of cold water.
• Bring to a boil and cook for 2 minutes (i.e., once it boils only cook 2 minutes).
• Turn the heat off. Cover the pan and let stand for 11 minutes.
• Transfer the eggs to cold water and let them soak until cooled. (I rinsed my eggs a couple times in cold water and made sure I waited until they were completely cooled before removing shells. Later I thought I should have put some ice cubes in the water to speed it up.).
• Peel off the shells and enjoy.