Cream Of Sorrel Soup Recipes

SORREL SOUP

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

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.

ENGLISH CREAM OF SORREL HERB SOUP

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.

BABA'S BEST SORREL SOUP

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.

CREAM OF SORREL SOUP WITH ROOT VEGETABLES

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.

CRAIG CLAIBORNE'S SORREL SOUP

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.