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
SORREL SOUP
This soup can be served hot or cold.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a large saucepan, melt 3 tablespoons butter over medium heat. Add onion and cook, without browning, until softened, 6 to 8 minutes. Add sorrel and season with 1/2 teaspoon salt. Stir over low heat for about 5 minutes.
- Sprinkle in flour and cook, stirring, over moderate heat for 5 minutes. Stir in boiling stock. Simmer for 10 minutes. Season with salt and pepper.
- In a small bowl, beat yolks lightly with cream. Whisking constantly, slowly pour 1 cup hot stock mixture into egg mixture, then return back to saucepan. Do not let soup boil after egg yolks have been added or yolks will curdle.
- Stir in softened butter and serve hot with a dollop of creme fraiche and chervil. If serving the soup chilled, do not add the softened butter.
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
COLD SORREL SOUP
Provided by Food Network
Time 4h45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Melt butter over moderate heat in a medium stockpot or Dutch oven. Cook onion with salt and pepper until soft, about 15 minutes. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes. Stir occasionally so the sorrel is evenly cooked.
- Add half and half, water, and Tabasco pepper sauce. Bring to a boil and remove from heat. Puree in a blender until smooth and strain through a medium sieve. Stir in lemon juice, adjust with salt and pepper, and refrigerate a minimum of 4 hours, or, to serve immediately, chill in bowl rested in another bowl of iced water. Serve cold.
BABA'S BEST SORREL SOUP
This hearty, herbed soup has a wonderful old-world flavor! After I had experimented with and tweaked several sorrel soup recipes, my 88-year-old father-in-law declared it tasted like his mom made back in Poland - the ultimate compliment! It doesn't look like much, but is it ever tasty and filling. Use fresh sorrel in the spring, when the leaves are most tender. Top each serving with a dollop of sour cream and sprinkle with your favorite fresh herbs - parsley, dill, or cilantro. Serve with crusty bread or hearty biscuits.
Provided by SandyS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.
- Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.
- Puree soup with an immersion blender until mostly smooth before serving.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 37.5 g, Cholesterol 66 mg, Fat 23.9 g, Fiber 5.3 g, Protein 5.9 g, SaturatedFat 14.7 g, Sodium 1000.2 mg, Sugar 4.6 g
CREAM OF SORREL SOUP WITH ROOT VEGETABLES
Provided by Christopher Idone
Categories dinner, lunch, soups and stews, appetizer, main course
Time 30m
Yield Four to five servings
Number Of Ingredients 9
Steps:
- In a large kettle, heat the stock to simmering over medium heat. Add the celery root and Jerusalem artichokes and cook until soft, about 15 minutes.
- Meanwhile, melt two tablespoons of butter in a small skillet. Toss the sorrel in the butter just to coat. Remove from the heat and reserve.
- Using a serrated knife, remove the crusts from the bread and cut into one-quarter-inch cubes. Melt the remaining butter in a small skillet over high heat and toss the cubes in the butter and toast until golden, about three minutes. Reserve.
- With a slotted spoon, remove the vegetables from the stock and place them in the bowl of a food processor and puree until smooth. Return the puree to the stock and season with salt and pepper.
- Bring the soup to a boil and stir in the cream. When the soup is steaming, add the sorrel and ladle into hot soup plates and sprinkle with the croutons and chervil.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 30 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 18 grams, Sodium 910 milligrams, Sugar 11 grams, TransFat 0 grams
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
CHILLED SORREL SOUP
This is a tart, refreshing cold soup with lovely spring green color. I especially like serving sorrel this way.-Sarah Seltzer, Sacramento, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings (1 quart).
Number Of Ingredients 8
Steps:
- Remove center ribs and stems from sorrel; tie ribs and stems in a bundle and wrap in cheesecloth. Chop leaves into this strips. In a 2-qt. saucepan, combine water, lemon juice, sorrel leaves and bundle of stems. Simmer for 20 minutes; discard stem bundle. , In a small bowl, beat egg yolks; add a small amount of sorrel mixture, stirring constantly. Return all to the pan. Cook and stir until soup thickens (do not boil). Cool; chill for several hours. Add salt and pepper. Garnish with a dollop of sour cream and additional sorrel if desired.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 596mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
CRAIG CLAIBORNE'S SORREL SOUP
Provided by Craig Claiborne
Categories soups and stews, appetizer
Time 30m
Yield About five cups
Number Of Ingredients 8
Steps:
- Pick over the sorrel. Remove and discard any tough stems and blemished leaves. Rinse and pat dry. Pack the leaves closely and cut them crosswise into thin strips. Set aside.
- Heat the butter in a saucepan and add the leeks. Cook, stirring, until wilted. Do not brown.
- Add the potatoes to the saucepan and pour in the broth. Bring to the boil and simmer 10 to 15 minutes or until the potatoes are tender.
- Strain the broth. Transfer the solids to the container of a food processor. Add about one cup of the cooking liquid and blend thoroughly. Pour the mixture into a mixing bowl and add the remaining liquid. Chill thoroughly.
- Add the sorrel to the chilled soup. Add salt and pepper to taste. Stir in the cream and refrigerate until ready to use.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 694 milligrams, Sugar 3 grams, TransFat 0 grams
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