DAUPHINE POTATOES WITH SORREL
Provided by Moira Hodgson
Categories weekday, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees. Wash the sorrel and discard the stems. Chop the leaves coarsely. Melt two tablespoons butter in a skillet and saute the sorrel until it has wilted. Set it aside.
- Butter a nine-inch baking dish and layer it with potatoes and sorrel, pouring on a little cream and seasoning with salt and pepper as you go. Top with potatoes, cream, salt and pepper and the remaining butter cut in small pieces.
- Bake the potatoes for 45 minutes to an hour or until they are tender and the top is browned.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 10 grams, Carbohydrate 37 grams, Fat 31 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 693 milligrams, Sugar 3 grams, TransFat 0 grams
MOIRA HODGSON'S SORREL SOUP
Provided by Moira Hodgson
Categories weekday, appetizer, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large, heavy saucepan, melt the butter and soften the shallots. Add the potatoes, water and chicken stock and season to taste with salt and pepper. Bring to a boil and simmer gently until the potatoes are soft.
- Meanwhile, wash the sorrel, discard the stems and chop the leaves coarsely. When the potatoes are cooked, add the sorrel to the saucepan and cook, stirring, until the sorrel has wilted. Bring to a boil, turn heat down and simmer gently for five minutes.
- Remove the soup from the heat and puree it in batches in a food processor. Allow it to cool.
- Stir in the buttermilk and chill the soup overnight in the refrigerator. When ready to serve the soup, swirl in the cream and correct the seasoning. Garnish with chopped sorrel leaves sprinkled on top.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 13 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 1092 milligrams, Sugar 7 grams, TransFat 0 grams
SORREL SAUCE
Provided by Moira Hodgson
Categories condiments, side dish
Time 20m
Yield About 3 cups
Number Of Ingredients 7
Steps:
- Wash the sorrel and spinach and discard the stems. Chop the leaves coarsely. Soften the shallot in the butter in a saucepan. Add the sorrel with the spinach and cook until they have wilted.
- Add the chicken stock or water, bring to a boil and simmer for five minutes. Add the cream and puree the mixture in a food processor or blender. If you are using the sauce right away, return it to the saucepan and season to taste with salt and pepper. If you are serving the sauce chilled, refrigerate it for at least two hours.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 347 milligrams, Sugar 3 grams, TransFat 0 grams
MOIRA HODGSON'S CHOCOLATE MOUSSE
Provided by Moira Hodgson
Categories weekday, dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Heat the cream until small bubbles form around the edge.
- Meanwhile, melt the chocolate in the upper container of a double boiler set over very hot water. Whisk in the egg yolks, one at a time, then whisk in the butter.
- Gradually add the hot cream, whisking constantly. Turn up the heat so that the water in the bottom of the double boiler starts to simmer gently. Cook for four minutes, whisking constantly (the yolks are cooked at 160 degrees on a candy thermometer).
- Remove the chocolate mixture from the heat and add the vanilla extract. Cool, stirring constantly for about five minutes.
- Beat the egg whites until they stand up in glossy peaks. With a large rubber spatula, stir one-third of the egg whites into the chocolate mixture, then gradually fold in the rest.
- Scrape the mousse into a large bowl or individual dishes. Cover with plastic wrap and chill until firm (about two hours for individual bowls and about five hours for a large mousse).
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 32 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 52 milligrams, Sugar 24 grams, TransFat 0 grams
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
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.
More about "moira hodgsons sorrel soup recipes"
From eatweeds.co.uk
From nytimes.com
From tfrecipes.com
From pinterest.com
From tfrecipes.com
From greatbritishchefs.com
From valentinascorner.com
From nytimes.com
From cookingtoday.net
From natashaskitchen.com
From m.youtube.com
From nytimes.com
From thespruceeats.com
From masalaherb.com
From tfrecipes.com
From diningandcooking.com
From tfrecipes.com
From cooking.nytimes.com
From foodandwine.com
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love