Sorrel Soup With Hard Boiled Eggs Recipes

Steps:

• Make a rich beef stock by simmering beef bones in 9 cups water over medium-low heat, skimming the gray scum that rises to the top. Add trimmed, pared and split vegetables, the tablespoon of salt and the pepper, the bay leaf and the dried mushrooms. (If using Italian mushrooms, first soak for 20 minutes in warm water to soften, then rinse to remove sand.) Bring to a simmer, partly cover and cook for two hours. When cooking is done, discard vegetables and bones. Cool in refrigerator or freezer, then skim fat if necessary.
• Bring remaining 1 1/2 cups of water to a boil, add remaining teaspoon salt and one tablespoon of the butter. When butter has melted, add rice. Cook, partly covered, about 15 minutes, or until rice is cooked through but not mushy. Set aside.
• Wash and drain sorrel. Bring stock to a rolling boil and add sorrel all at once. Stir, and cook until sorrel is soft, about 5 minutes.
• While sorrel is cooking, mix sour cream with flour to make a smooth paste. Add a little boiling stock and mix well. Keep adding stock and mixing until you have a cup of liquid. When sorrel is cooked, beat the sour cream mixture into the hot soup. Add salt and pepper if necessary. Cook at a gentle boil about 5 minutes longer.
• Melt remaining butter in a skillet over medium-high heat. Add croutons and toss until browned.
• To serve, put a quarter-cup mound of rice in each soup plate. Pour the hot soup around it and top with chopped eggs, croutons and finely minced dill. Serve immediately.

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.

Steps:

• Thinly slice scallions, separating darker green parts for garnish.
• In a skillet over medium heat, melt butter. Add light green and white parts of scallion and sauté until wilted, 2 minutes. Add sorrel leaves, salt and pepper. Cook, stirring, until sorrel wilts and starts to break down, turning olive-green in color, about 3 minutes. Stir in cream and let simmer for 1 minute to thicken a bit.
• Carefully crack eggs into skillet; they should fit in one layer. Lower heat to medium-low and sprinkle eggs with salt and pepper. Cover pan and let cook for 2 minutes, then turn off heat and let eggs rest, covered, until done to taste, about another 30 seconds for very runny yolks (the whites should cook through).
• Carefully scoop eggs and sorrel sauce into two bowls. Season with chile and flaky salt; garnish with scallion greens. Serve with toast.

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.