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.
POLISH SORREL SOUP
I need some sorrel recipes. I haven't tried this yet, but looks good. It says beef broth, but I think chicken might be good also.
Provided by Dienia B.
Categories Greens
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and grate potatoes.
- Bring beef broth to a boil.
- Add grated potatoes.
- Add finely chopped sorrel.
- Cover and simmer 15 minutes.
- Add the flour to the milk
- Pour into the soup.
- Season to taste.
- Add butter.
- Add beaten eggs in a stream.
- Serve over sliced hard boiled eggs.
SZCZAWIOWA: POLISH SORREL SOUP WITH FRIED BACON FLAKES AND SOFT-BOILED EGG
Steps:
- Wash all leaves, pat them dry and chop them roughly.
- Peel onion, dice it finely.
- In a heavy-bottomed stock pot, melt butter. Add diced onion and sauté over medium heat for 5 minutes, until lightly golden.
- Add chopped leaves with a pinch of salt, combine with a spatula. Stew under a lid for around 3-5 minutes.
- Pour broth in, stir and bring to a near-boil. Reduce the heat (so that the soup just simmers), cover with a lid and cook for 10 minutes.
- [Optional] Using a slotted spoon, remove around one-fifth of the leaves and into a bowl. Set aside.
- Blend soup with immersion blender until smooth. Alternatively, if using a food processor, allow the soup to cool down first, then move it over to the device's container, blend until smooth and return to the pot.
- [Optional] If you removed one-fifth of the leaves, now it's the moment to return them to the pot.
- Add 0.5 teaspoon of salt, 1 teaspoon of lemon juice, a pinch of ground pepper and 1 teaspoon of sugar. Stir and have a taste. Is it too sour for your liking? Add a touch of sugar. Is it not sour enough? Add more lemon juice.
- Bring the soup to desired temperature. Add cream and stir.
- Pour into individual bowls or soup plates. Garnish with eggs, lemon zest, fresh thyme and fried & crushed bacon. Serve immediately.
Nutrition Facts : Calories 656 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 173 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 42 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 2378 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
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
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