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.
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
JOAN'S SORREL SOUP
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
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
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
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
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.
SORREL SOUP
A creamy tangy Spring and Fall soup. Adapted from "Herbs" how to grow and use them, "Woman's Day Encyclopedia of Cookery", and "Gastronmique". To make this for my Vegetarian friends, I use vegetable broth instead of chicken broth.
Provided by Sweetiebarbara
Categories Chicken
Time 1h15m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove stems from Sorrel leaves, wash in salad spinner and set aside, reserving 2 leaves for garnish.
- Sauté finely chopped onion in butter until translucent.
- Heat broth but do not boil.
- Add sorrel leaves to onions and wilt.
- Add flour, stirring constantly until smooth.
- Continue stirring while adding hot broth.
- Simmer 5 minutes.
- Put through blender 1 cup at a time, or use hand held blender directly in sauce pan, using low speed.
- Return soup to low heat, do not allow to boil.
- Lightly beat egg yolks in a large cup, slowly stirring into them a little of the hot soup.
- Slowly pour the mixture back into the soup while stirring.
- Continue to stir while adding cream.
- Heat through, but do not boil.
- Season to taste.
- Garnish with thin slices of reserved Sorrel leaves and rounds of toasted baguette.
Nutrition Facts : Calories 605.7, Fat 22.6, SaturatedFat 12.3, Cholesterol 139, Sodium 1760.1, Carbohydrate 78.3, Fiber 3.4, Sugar 4.5, Protein 22.4
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.
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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