HOT OR COLD SORREL SOUP
The tangy tartness of sorrel is nicely balanced with the cream to make a refreshing soup served cold for those hot days of summer but just as good served hot. Great to put into a thermos for a summer picnic.
Provided by Rita1652
Categories Lemon
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter over moderate heat in a medium stockpot or Enamel coated Dutch oven (not cast iron).
- Cook onion, potato, salt and pepper until soft, about 10 minutes add garlic cook 3 more minutes.
- Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes.
- Stirring occasionally to evenly cook.
- Add half and half, water or stock, and nutmeg. Bring to a low boil and remove from heat. Puree in a blender until smooth. Stir in lemon juice, add salt and pepper to taste, and refrigerate a minimum of 4 hours.
- Serve ice cold bowls garnished with your choices.
Nutrition Facts : Calories 190, Fat 13.4, SaturatedFat 8.4, Cholesterol 41.2, Sodium 626.4, Carbohydrate 14.5, Fiber 1.5, Sugar 1.7, Protein 4
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.
ICE-COLD SCHAV
Nothing revives and refreshes in a heat wave like this ice-cold schav, made with the exceptionally tart herb sorrel. The soup is seasoned at each stage: You salt the sweating shallots, the cooking potatoes, again when you add the sorrel and finally again when all is combined, which seems like a lot of salt. But once the mixture is chilled, the flavors are masked and dulled so it will taste just right. Using the stems of herbs is a habit I've formed in general, but in the case of sorrel I wish it were an herb all on its own - that you could just buy sorrel stems. I've seen Instagrammable versions of the soup with the egg cut into pristine wedges and bright green watercress substituted for drab muddy sorrel, but I think the way to go here is without vanity: Scatter well-chopped hard-boiled egg liberally over the drab soup, and follow with the minced stems, also liberally.
Provided by Gabrielle Hamilton
Categories soups and stews
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt butter in nonreactive soup pot. Sweat shallot and minced potato scraps in the butter slowly, stirring gently. Season with salt.
- Put diced potatoes in the water, season with salt and bring to a boil. Simmer potatoes until perfectly cooked, a couple of minutes only. Taste one cube to determine.
- Add sorrel to sweating shallot-potato mixture, and season with salt. Stir and wilt the sorrel, which will happen almost instantly, turning drab immediately.
- Add the cooked potatoes and their salty water to the pot of sorrel. Season with salt, if needed, keeping in mind that when chilled, the flavors are dulled significantly.
- Chill immediately and thoroughly - overnight even.
- Chop the hard-boiled eggs, and scatter in the cold soup. Mince half the reserved stems from the sorrel as you would chives, and sprinkle over soup.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 921 milligrams, Sugar 3 grams, TransFat 0 grams
COLD SORREL SOUP
Provided by Food Network
Time 4h45m
Yield 6 servings
Number Of Ingredients 9
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.
CHILLED SORREL SOUP
This is a tart, refreshing cold soup with lovely spring green color. I especially like serving sorrel this way.-Sarah Seltzer, Sacramento, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings (1 quart).
Number Of Ingredients 8
Steps:
- Remove center ribs and stems from sorrel; tie ribs and stems in a bundle and wrap in cheesecloth. Chop leaves into this strips. In a 2-qt. saucepan, combine water, lemon juice, sorrel leaves and bundle of stems. Simmer for 20 minutes; discard stem bundle. , In a small bowl, beat egg yolks; add a small amount of sorrel mixture, stirring constantly. Return all to the pan. Cook and stir until soup thickens (do not boil). Cool; chill for several hours. Add salt and pepper. Garnish with a dollop of sour cream and additional sorrel if desired.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 596mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
SHAV - SORREL SOUP WITH HARD BOILED EGG
Shav, also known as Sorrel Soup can be either served hot or cold, but I prefer it as a cold soup. After it is chilled in the refrigerator, I add into each individual bowls a chopped up hard boiled egg and a dab of sour cream. Sorrel leaves are expensive, so I use spinach instead and you can hardly taste a big difference (provided sour salt is used). This soup can be found in Jewish cuisines and known in Russian, Polish and other eastern European countries. Served this tasty soup with an old style hard crusted pumpernickel bread and enjoy!
Provided by SkipperSy
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash thoroughly the spinach in cold water, then chop finely.
- Add 8 cups of water to a pot and bring to a boil.
- Add the chopped spinach, chopped onions and sour salt.
- Bring back up to a low boil and cook for 10 minutes, then set aside and allow to cool somewhat, then into the refrigerator to chill.
- Pour the chilled soup into 4 individual bowls, add a chopped up hard boiled egg and a dab of sour cream in the center.
- Serve with slices of hard crusted pumpernickel bread, enjoy.
- Notes:.
- If sorrel is used instead of spinach use less since they are expensive and therefore use less water for cooking, plus only use 1 teaspoon sour salt.
- Some people add egg yokes to the luke warm soup when it starts to cool and blend well, And make sure the egg does not curl up, I often use the egg yokes from a carton (found in the supermarkets) to reduce the risk of Salmonella from uncooked eggs.
- Go to this URL for more info on Sorrel Soup http://en.wikipedia.org/wiki/Sorrel_soup.
Nutrition Facts : Calories 292.3, Fat 11.1, SaturatedFat 4, Cholesterol 195.9, Sodium 565.6, Carbohydrate 35.2, Fiber 5.7, Sugar 2.5, Protein 14.1
SCHAV( COLD SORREL SOUP)
I've got a bunch of sorrel growing (at least I hope it overwinters) and no recipes. Here is one that looks good. I'm estimating how many it serves.
Provided by Dienia B.
Categories Clear Soup
Time 50m
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Pick over and wash sorrel.
- Chop leaves very fine.
- Bring water to a rolling boil
- Drop in sorrel.
- Cook for 10 minutes.
- Cool.
- Pour into quart jars.
- Serve in cold bowl with dollop of sour cream,
- topped with scallions and radishes.
- Plunk potatoes around.
Nutrition Facts : Calories 361.1, Fat 3.4, SaturatedFat 2, Cholesterol 6.3, Sodium 636.4, Carbohydrate 75.6, Fiber 9.6, Sugar 3.6, Protein 9.2
CHILLED WATERCRESS, SPRING NETTLE, AND SORREL SOUP
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
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.
CHILLED SORREL SOUP
A tangy cold refreshing spring soup. Spinach may be used. Use young tender leaves of the sorrel.Cooking time does include chilling time. Can also be chilled overnight.
Provided by Rita1652
Categories Spinach
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot, bring the water, potatoes, dill & scallions to a medium boil & cook for 5 minutes.
- Add the chopped sorrel & lemon juice, salt, pepper & sugar. Simmer for 10 minutes. Remove from heat & discard the dill sprigs.
- In a large bowl, beat the eggs with the cold water till light.
- Very slowly pour 2 cups of the hot stock.
- into the egg mixture, stirring constantly to prevent curdling. Then pour egg mixture back into the soup pot, stirring thoroughly.
- Chill until very cold, at least 3 hours.
- Just before serving, whisk in the sour cream & garnish with dill. Top with cucumbers.
Nutrition Facts : Calories 174.2, Fat 9.8, SaturatedFat 5.5, Cholesterol 87.4, Sodium 53.3, Carbohydrate 17.6, Fiber 1.8, Sugar 3.2, Protein 4.9
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