Sorrel And Garlic Soup Recipes

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.

Steps:

• Combine 7 cups water, the onion, garlic, potato, saffron, bay leaf, red-pepper flakes, and salt. Bring to a boil in a medium saucepan. Reduce heat to medium; simmer, partially covered, 30 minutes.
• Pour soup through a fine sieve into a bowl, pressing on solids with a ladle to extract all the liquid and force through 1/2 cup solids. Return liquid and puree to pan; bring to a simmer over medium-high heat. Stir in sorrel; cook until wilted, about 3 minutes. Stir in lemon juice.
• Preheat oven to 375 degrees. Arrange bread slices on a rimmed baking sheet. Using 1 teaspoon oil, lightly brush one side of each slice. Season with pepper. Bake until golden brown, about 8 minutes.
• Divide soup among 4 bowls. Drizzle each serving with 1/2 teaspoon oil. Serve soup with baguette croutons.

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.

Steps:

• Combine 4 cups soup broth and 4 cups water in a large pot. Add in the chopped onion, garlic, cubed potato, turmeric, bay leaf, red pepper flakes and salt.
• Bring to a boil and then reduce heat to medium and cook for about 30 minutes.
• Remove the bay leaf. With a hand immersion blender puree everything together in the pot.
• Bring back up to boil and add the sorrel leaves. Cook for about 3 more minutes. Stir in the citrus juice. Refrigerate for a few hours until chilled.
• Serve with a dollop of sour cream.
• This soup is good with crusty bread.
• Bon Appetit.

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!

Steps:

• Wash the sorrel thoroughly in several changes of cold water. Remove and discard the stems. Chop the leaves into thin ribbons. You can make this with spinach but the taste will be different. Sorrel has a sour/bitter flavor.
• Heat the butter or oil in a 3 quart saucepan and saute, the sorrel and onions.
• Cook stirring, for 10 minutes until the sorrel is wilted and the onion translucent. Add water and salt.
• Let the soup simmer for 25 to 30 minutes more.
• Remove from heat and stir in sugar. Add the lemon juice a little at a time, tasting constantly to achieve the degree of tartness that pleases you.
• Beat a tablespoon or two of the soup into the egg yolks, then stir egg yolks into the soup. Reheat the soup but do not let it boil after adding the egg yolks.
• Serve hot or cold, accompanied by sour cream.