Sorrel Soup Recipes

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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

CHILLED WATERCRESS, SPRING NETTLE, AND SORREL SOUP



Chilled Watercress, Spring Nettle, And Sorrel Soup image

Provided by Steven Satterfield

Categories     Soup/Stew     Leafy Green     Low Fat     Vegetarian     Kid-Friendly     Lunch     Healthy     Watercress     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 12 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 spring onion, sliced and washed
2 young leeks, sliced and washed
2 stalks green garlic, sliced and washed (or 1 large garlic clove, chopped)
1 tablespoon kosher salt
4 cups vegetable stock or water
3/4 pound watercress (3 to 4 bunches)
1/4 pound spring nettles, blanched if stinging variety
1 bunch sorrel leaves (1 to 2 ounces)
Crème fraîche, extra virgin olive oil, and leek or green garlic tops for garnish

Steps:

  • In a large saucepan, warm the olive oil and butter over medium heat until the butter is foamy. Add the onion, leeks, garlic, and salt, and stir to coat. Let cook 10 minutes, then add 4 cups stock or water. Bring to a simmer. Add the watercress and nettles and simmer just until tender. Using a fine-mesh sieve over a bowl, strain the soup, separating the liquid from the solids, but reserve both. Transfer both to the refrigerator and cool 2 hours. Remove the separated cooled soup ingredients from the refrigerator and recombine. Puree the soup in batches in the food processor or in a blender, and add the sorrel leaves a little at a time. The soup will have some texture. When finished processing, taste for seasoning and adjust as needed. Refrigerate until ready to use.
  • Transfer the soup to chilled bowls and garnish with a spoonful of crème fraîche, a drizzle of olive oil, and a few thin slices of leek tops or green garlic tops.

COLD SORREL SOUP



Cold Sorrel Soup image

Provided by Food Network

Time 4h45m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
1 large onion, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 bunches sorrel, stems trimmed and washed
1 1/2 cups half and half
2 cups water
Dash of Tabasco pepper sauce
1 teaspoon fresh lemon juice

Steps:

  • Melt butter over moderate heat in a medium stockpot or Dutch oven. Cook onion with salt and pepper until soft, about 15 minutes. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes. Stir occasionally so the sorrel is evenly cooked.
  • Add half and half, water, and Tabasco pepper sauce. Bring to a boil and remove from heat. Puree in a blender until smooth and strain through a medium sieve. Stir in lemon juice, adjust with salt and pepper, and refrigerate a minimum of 4 hours, or, to serve immediately, chill in bowl rested in another bowl of iced water. Serve cold.

BABA'S BEST SORREL SOUP



Baba's Best Sorrel Soup image

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

½ cup unsalted butter
1 cup sliced onion
5 large cloves garlic, minced
12 cups tightly packed sorrel leaves, stems and veins removed
4 cups chicken stock
2 cups water
3 potatoes, peeled and diced
1 large carrot, peeled and cut into matchsticks
1 cup chopped fresh parsley
3 sprigs fresh dill, chopped, or to taste
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper, or more to taste

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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Top Asked Questions

What's the best way to make sorrel soup?
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.
How to make shchavel borscht soup with sorrel?
Add grated carrots and 1 ½ Tbsp oil, sauté until carrots are tender. Add ketchup and sour cream, stir well. Remove from heat. Chop sorrel. Grate eggs. Once potatoes are cooked, add sorrel, eggs, sautéed vegetables, and herbs to the pot. Turn heat down and simmer about 3 minutes.
How to make sorrel soup in a pressure cooker?
Gently fry the potato and onion in a pressure cooker for about 3 minutes. Then add the stock and Sorrel. Bring the pressure cooker up to temperature so that it cooks on Ring 2. Pressure cook for 3 minutes. After the sorrel soup has cooled enough for you to remove the lid, then hand-blend.
What do you put in sorrel soup in Poland?
Having decided on brewing Szczawiowa – a Polish classic sorrel soup – I wanted to compare various recipes: Some of them are heavy on cream, others keep the soup clear. Many include additional leaves, such as spinach, nettle or sometimes kale.

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