Sorrel And Garlic Soup Recipes

JOAN'S SORREL SOUP

Joan's Sorrel Soup image

A delightfully different soup, from a friend of long-ago, Joan. She created beautiful pottery and beautiful food.

Provided by The_Swedish_Chef

Categories < 4 Hours

Time 2h

Yield 6 cups

Number Of Ingredients 12

Ingredients

1 cup unsalted butter
3 leeks, both green & white sliced thinly
5 large garlic cloves, crushed
12 cups fresh sorrel leaves (rinsed, trimmed, & tightly packed)
4 cups chicken stock
1 medium potato, peeled & cut into cubes
1 cup Italian parsley, loosely packed
1 tablespoon lemon juice (or I use 8 lemon verbena leaves)
2 teaspoons dried tarragon (or I use 1 teaspoon fresh tarragon)
1 teaspoon ground mace
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper

Steps:

In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft.
Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic.
Add remaining ingredients and cook for 1 hour at simmer.
Puree mixture with immersion stick and add more stock if too thick.
Serve with rye toast croutons.

Nutrition Facts : Calories 396.3, Fat 33, SaturatedFat 20, Cholesterol 86.1, Sodium 250.9, Carbohydrate 20.7, Fiber 2.2, Sugar 4.8, Protein 6.4

SCHAV (SORREL AND GARLIC SOUP)

Schav (Sorrel and Garlic Soup) image

My hubby, who is Jewish grew up eating this from a jar. He says he likes the homemade version much better. Don't worry about using a whole bulb of garlic, the flavor mellows as it cooks. Serve this soup cold. A dollop of sour cream goes well with this soup and you can double the recipe. Sorrel has long green leaves and has a slight tart taste.

Provided by Jo Zimny @EmilyJo

Categories Vegetable Soup

Number Of Ingredients 12

Ingredients

4 cup(s) vegetable stock
4 cup(s) filtered water
1 large sweet onion, (coarse chop)
1 - whole bulb of garlic (remove cloves and crush with a knife, remove peel)
1 medium yukon gold potato, diced large
1/4 teaspoon(s) tumeric or pinch of saffron threads
1 - large bay leaf
1/8 teaspoon(s) red pepper flakes
1 teaspoon(s) course salt
2 ounce(s) sorrel leaves (ribs removed and torn into 1/2" pieces)
4 1/2 teaspoon(s) lemon or lime juice
- sour cream (i use vegan, but dairy is good in this too)

Steps:

Combine 4 cups soup broth with the 4 cups of water in a big soup pot. Add in the chopped onion, garlic, cubed potato, turmeric or saffron, bay leaf, red pepper flakes and salt.
Bring to a boil and then reduce heat and cook for 30 minutes. Remove the bay leaf.
With a stick blender puree everything in the pot. Bring back to a boil and add the sorrel leaves. Cook for another 3 minutes. Stir in the citrus juice and refrigerate for at least 3 hours or until completely chilled.
Serve with a dollop of sour cream, and a piece of crusty bread.
Enjoy!

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