Sorrel And Garlic Soup Food
(SCHAV) CHEF JOEY'S SORREL AND GARLIC SOUP
I have made this recipe a few times and my hubby can't get enough of it. Another name for this soup is Schav. Don't worry about using a whole bulb of garlic, the flavour mellows as it cooks. This soup is served cold. A dollop of sour cream in this really adds as well. You can double this recipe. If you want you can also add some stinging nettle to the soup, it adds another depth of flavour.
Provided by Chef Joey Z.
Categories Vegan
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 70.1, Fat 0.1, Sodium 591.8, Carbohydrate 16.2, Fiber 1.9, Sugar 2.2, Protein 1.9
SCHAV (SORREL AND GARLIC SOUP)
My hubby, who is Jewish grew up eating this from a jar. He says he likes the homemade version much better. Don't worry about using a whole bulb of garlic, the flavor mellows as it cooks. Serve this soup cold. A dollop of sour cream goes well with this soup and you can double the recipe. Sorrel has long green leaves and has a slight tart taste.
Provided by Jo Zimny @EmilyJo
Categories Vegetable Soup
Number Of Ingredients 12
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!
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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