Chilled Sorrel Soup Recipes

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SORREL SOUP



Sorrel Soup image

This soup can be served hot or cold.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

3 tablespoons unsalted butter, plus 1 to 1 1/2 tablespoons, softened, for serving
1/3 cup minced onion
3 cups packed sorrel leaves, washed, dried, and cut into thin strips
Coarse salt and freshly ground pepper
2 tablespoons all-purpose flour
6 cups Basic Chicken Stock, boiling
2 large egg yolks
3/4 cup heavy cream
Creme fraiche or sour cream, for serving
Fresh chervil, chopped, for serving

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.

BABA'S BEST SORREL SOUP



Baba's Best Sorrel Soup image

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

½ cup unsalted butter
1 cup sliced onion
5 large cloves garlic, minced
12 cups tightly packed sorrel leaves, stems and veins removed
4 cups chicken stock
2 cups water
3 potatoes, peeled and diced
1 large carrot, peeled and cut into matchsticks
1 cup chopped fresh parsley
3 sprigs fresh dill, chopped, or to taste
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper, or more to taste

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

CHILLED SORREL-AND-PEA SOUP



Chilled Sorrel-and-Pea Soup image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 4h45m

Yield Four to six first-course servings

Number Of Ingredients 11

3 1/2 cups water
3 tablespoons uncooked white rice
1 tablespoon vegetable oil
1 medium onion, peeled and coarsely chopped
2 pounds fresh peas, shelled (2 cups)
2 teaspoons sugar
1 1/2 teaspoons kosher salt, plus more to taste
3/4 pound fresh sorrel, rinsed and stemmed
1/2 to 1 cup buttermilk
1/4 to 1/2 cup heavy cream
Freshly ground white pepper to taste

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.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 586 milligrams, Sugar 7 grams, TransFat 0 grams

CHILLED WATERCRESS, SPRING NETTLE, AND SORREL SOUP



Chilled Watercress, Spring Nettle, And Sorrel Soup image

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

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 spring onion, sliced and washed
2 young leeks, sliced and washed
2 stalks green garlic, sliced and washed (or 1 large garlic clove, chopped)
1 tablespoon kosher salt
4 cups vegetable stock or water
3/4 pound watercress (3 to 4 bunches)
1/4 pound spring nettles, blanched if stinging variety
1 bunch sorrel leaves (1 to 2 ounces)
Crème fraîche, extra virgin olive oil, and leek or green garlic tops for garnish

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.

CHILLED SORREL SOUP



Chilled Sorrel Soup image

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

4 cups water
2 potatoes, diced
2 sprigs fresh dill
3 scallions, sliced
1 lb sorrel, steamed & chopped
1 lemon, juice of, fresh
salt
1/2 teaspoon black pepper
1 tablespoon sugar
2 eggs
1 cup water
1 cup sour cream, light is good
fresh dill, Chopped
cucumber, diced

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

CHILLED SORREL SOUP



Chilled Sorrel Soup image

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

1/2 pound fresh sorrel
4 cups water
1 tablespoon lemon juice
2 egg yolks
1 teaspoon salt
1/4 teaspoon pepper
Sour cream
Additional chopped fresh sorrel, optional

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.

COLD SORREL SOUP



Cold Sorrel Soup image

Provided by Food Network

Time 4h45m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
1 large onion, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 bunches sorrel, stems trimmed and washed
1 1/2 cups half and half
2 cups water
Dash of Tabasco pepper sauce
1 teaspoon fresh lemon juice

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.

HOT OR COLD SORREL SOUP



Hot or Cold Sorrel Soup image

The tangy tartness of sorrel is nicely balanced with the cream to make a refreshing soup served cold for those hot days of summer but just as good served hot. Great to put into a thermos for a summer picnic.

Provided by Rita1652

Categories     Lemon

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

6 -8 ounces fresh sorrel (4-6 cups rough chopped)
1 -2 tablespoon sweet butter
1 vidalia onion, thinly sliced
1 small potato, diced
1/2 cup diced carrot (optional)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 garlic clove, minced
1 1/2 cups half-and-half
2 cups water or 2 cups vegetable stock
1/4 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
sour cream (to garnish) or plain yogurt (to garnish)
fresh chervil
fresh parsley
fresh tarragon
fresh garlic chives
fresh lemon balm

Steps:

  • Melt butter over moderate heat in a medium stockpot or Enamel coated Dutch oven (not cast iron).
  • Cook onion, potato, salt and pepper until soft, about 10 minutes add garlic cook 3 more minutes.
  • Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes.
  • Stirring occasionally to evenly cook.
  • Add half and half, water or stock, and nutmeg. Bring to a low boil and remove from heat. Puree in a blender until smooth. Stir in lemon juice, add salt and pepper to taste, and refrigerate a minimum of 4 hours.
  • Serve ice cold bowls garnished with your choices.

Nutrition Facts : Calories 190, Fat 13.4, SaturatedFat 8.4, Cholesterol 41.2, Sodium 626.4, Carbohydrate 14.5, Fiber 1.5, Sugar 1.7, Protein 4

CRAIG CLAIBORNE'S SORREL SOUP



Craig Claiborne's Sorrel Soup image

Provided by Craig Claiborne

Categories     soups and stews, appetizer

Time 30m

Yield About five cups

Number Of Ingredients 8

3/4 pound fresh sorrel
1 tablespoon butter
1 cup coarsely chopped leeks
1/2 pound potatoes, peeled and cut into one-inch cubes, about one cup
4 cups rich fresh or canned chicken broth
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup heavy cream

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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Top Asked Questions

How do you use Sorrel to make soup?
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.
How do you cook sorrel and onion?
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.
How do you cook sorrel for pesto?
Directions. 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.
How do you make sorrel puree?
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.

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