Sorrel Potato Soup Recipes

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SORREL AND POTATO SOUP-POTAGE à L'OSEILLE -



Sorrel and Potato Soup-Potage à L'oseille - image

Chef Steve Kemp, CC shared his special recipe with everyone on About.com's website. This soup recipe will also be a great addition to our Zaar World Tour 2005 swap.

Provided by lauralie41

Categories     Savory

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon butter, unsalted
2 bay leaves
1 cup shallot, diced
1 tablespoon garlic, minced
1/2 cup white wine
2 cups chicken stock
5 cups yukon gold potatoes, diced
1 tablespoon fresh lemon thyme, minced
4 cups heavy cream
3 cups fresh sorrel, chopped
1 pinch ground nutmeg
salt
white pepper

Steps:

  • In a Dutch oven melt butter. Add shallots and bay leaves to melted butter and sweat shallots until tender, approximately 2-3 minutes. Add garlic and stir well for a minute, pour in wine and reduce by half.
  • When mixture has been reduced pour in chicken stock, add potatoes,thyme and heavy cream.
  • Bring soup to a boil, stirring occasionally. Reduce to a simmer for 10 minutes or until potatoes are fork tender. Remove from heat.
  • Discard bay leaves from soup mixture and add fresh sorrel, puree the soup. Add nutmeg and season soup to taste with salt and pepper.
  • When ready to serve, garnish with fresh chives.

Nutrition Facts : Calories 744, Fat 61.8, SaturatedFat 38.1, Cholesterol 224.9, Sodium 197.9, Carbohydrate 38.9, Fiber 2.4, Sugar 2.8, Protein 8.5

SORREL SOUP



Sorrel Soup image

This soup can be served hot or cold.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

3 tablespoons unsalted butter, plus 1 to 1 1/2 tablespoons, softened, for serving
1/3 cup minced onion
3 cups packed sorrel leaves, washed, dried, and cut into thin strips
Coarse salt and freshly ground pepper
2 tablespoons all-purpose flour
6 cups Basic Chicken Stock, boiling
2 large egg yolks
3/4 cup heavy cream
Creme fraiche or sour cream, for serving
Fresh chervil, chopped, for serving

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



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

SORREL AND POTATO GRATIN



Sorrel and Potato Gratin image

Use a mandoline to make thin, even potato slices to layer in between the sorrel and shallots in this delicious potato gratin.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Yield Serves 8 to 10

Number Of Ingredients 6

2 tablespoons unsalted butter, softened
2 medium shallots, very thinly sliced (about 1/2 cup)
Coarse salt and freshly ground pepper
4 ounces sorrel, tough stems removed, cut crosswise into 3/4-inch pieces (about 3 cups)
1 1/2 pounds new potatoes, preferably German Butterball or Yukon gold, peeled and cut crosswise into 1/8-inch-thick rounds
1 1/4 cups heavy cream

Steps:

  • Preheat oven to 350 degrees. Coat an 8-inch square baking dish with 1 tablespoon butter. Arrange shallots in an even layer over bottom of baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Arrange half of the sorrel over shallots, then layer with half of the potatoes. Season with 1/4 teaspoon salt. Repeat with remaining sorrel and potatoes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour cream over top, and dot with remaining tablespoon butter.
  • Cover with foil; bake 1 hour. Uncover; bake until potatoes are tender and cream is thick, about 20 minutes more. Let stand 15 minutes before serving.

ENGLISH CREAM OF SORREL HERB SOUP



English Cream of Sorrel Herb Soup image

Sorrel is a very old herb that has been used throughout the centuries in England, as well as the rest of Britain and Europe - especially France. I have called this an English soup, as it does not contain any egg yolks, as French Sorrel soup often does. It can be served chilled or hot, and is also delicious made with a combination of sorrel, watercress and other green herbs. You must try to use the small round tipped sorrel leaves, as the large pointed leaves are very bitter! Sorrel is a purgative and an excellent detoxification herb, so you can enjoy your soup as well as cleansing yourself!! Garnish with croutons and finely chopped sorrel leaves.

Provided by French Tart

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon sunflower oil
1 onion, peeled and finely sliced
1 large potato, peeled and cubed
300 g fresh sorrel leaves
1/2 liter vegetable stock
1/2 liter milk
1 tablespoon creme fraiche or 1 tablespoon double cream
salt and pepper

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.

Nutrition Facts : Calories 208.3, Fat 9.6, SaturatedFat 4.3, Cholesterol 23.2, Sodium 71.2, Carbohydrate 25, Fiber 2.4, Sugar 1.9, Protein 6.4

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-POTATO SOUP



Sorrel-Potato Soup image

I can see why the French love this soup! A special, delicious soup with a taste all its own. This is a definite must-make over and over again! You can use any sorrel you like in making this recipe, sheep's sorrel, wood sorrel, or garden sorrel. Serve hot or chilled. Drizzle with a little cream and garnish with a sprig of sorrel and serve with a fresh green salad.

Provided by Shanda

Categories     Vegetable Soup

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
3 tablespoons finely chopped fresh garlic
1 ½ cups lightly packed sorrel leaves
2 pounds potatoes, unpeeled and cut into 1-inch pieces
2 cups vegetable stock
1 teaspoon salt
¾ teaspoon chopped fresh thyme
¼ teaspoon freshly ground black pepper
2 cups half-and-half

Steps:

  • Heat olive oil in a stockpot over low heat until it begins to shimmer; add garlic. Cook, stirring occasionally, until fragrant, about 1 minute. Add sorrel and cook, stirring occasionally, until leaves are wilted and turn from bright green to a dull, khaki color, 3 to 4 minutes.
  • Place potatoes, vegetable stock, salt, thyme, and pepper into the pot. Bring mixture to a boil, about 5 minutes. Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes. Remove from heat; let cool 10 minutes.
  • Pour in half-and-half. Blend mixture with an immersion blender until smooth. Taste and adjust salt if desired.

Nutrition Facts : Calories 432.8 calories, Carbohydrate 46.3 g, Cholesterol 44.8 mg, Fat 24.6 g, Fiber 5.2 g, Protein 8.5 g, SaturatedFat 10.2 g, Sodium 781.7 mg, Sugar 2.1 g

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