Craig Claibornes Sorrel Soup Recipes

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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

SORREL AND BUTTERMILK SOUP



Sorrel and buttermilk soup image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, soups and stews, appetizer

Time 20m

Yield Four to six servings

Number Of Ingredients 8

1/4 pound fresh sorrel
3 cups fresh or canned chicken broth
3 egg yolks
1/2 cup heavy cream
1/8 teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste
2 cups buttermilk

Steps:

  • Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonade There should be about two cups or slightly more when loosely packed.
  • Bring the broth to the boil and remove it from the heat. Set aside. Do not let the broth cool for an extended period.
  • Put the yolks in a saucepan and add the cream, nutmeg, salt and pepper. Beat briskly with a wire whisk and pour in the hot broth, beating constantly.
  • Place the saucepan on the stove and heat briefly, stirring with a wooden spoon. Bring the mixture barely to the simmer and remove immediately from the heat. Do not let the mixture boil or it will curdle. Immediately pour the mixture into a mixing bowl to prevent further cooking from retained heat.
  • Pour in the buttermilk and stir. Let cool. Chill thoroughly. Add the sorrel. Pour the soup into the container of a food processor or electric blender and blend. Serve.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 6 grams, Sodium 642 milligrams, Sugar 5 grams

CRAIG CLAIBORNE'S SOUTHERN CORNBREAD



Craig Claiborne's Southern Cornbread image

I've been experimenting with cornbread recipes lately and this is one of my favorites. I don't bake it in a skillet, I use a regular 8 x 8 pan, and it comes out fine. Really yummy!

Provided by Mirj2338

Categories     Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

1/3 cup sifted flour
1 1/2 cups sifted cornmeal
1 teaspoon baking soda
1/2 teaspoon salt, if desired
2 eggs
1 cup buttermilk
2 cups whole milk
1 1/2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F.
  • Sift the flour, cornmeal, baking soda, and salt into a mixing bowl.
  • Beat the eggs until foamy and stir them into the dry mixture.
  • Stir in the buttermilk and 1 cup whole milk.
  • Heat the butter in a 9 X 2-inch black skillet, and when it is very hot but not brown, pour in the batter.
  • Carefully pour the remaining 1 cup whole milk on top of the batter without stirring.
  • Place the dish in the oven and bake 50 minutes, or until set and baked through.
  • Slice into wedges.

SORREL SOUP



Sorrel Soup image

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

3 cups vegetable broth
2 tablespoons uncooked white rice
1 bunch sorrel, stemmed and rinsed
½ cup heavy cream
salt and pepper to taste

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

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