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
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.
POTAGE PARMENTIER (POTATO & LEEK SOUP) - JULIA CHILD
Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine.
Provided by coconutty
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
- Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
- Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
- Good hot, cold or room temperature.
- Variations:.
- The following may be simmered with the potatoes and leeks at the start:.
- Sliced or diced carrots or turnips.
- Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
- Half-cooked dried beans, peas, or lentils, including their cooking liquid.
- The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
- Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
- Shredded lettuce, spinach, sorrel, or cabbage.
- Diced, cooked leftovers of any of the preceding vegetables.
- Tomatoes, peeled, seeded, juiced and diced.
Nutrition Facts : Calories 180.6, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1785.2, Carbohydrate 29.8, Fiber 3.8, Sugar 3.5, Protein 3.7
CRAIG CLAIBORNE'S SORREL SOUP
Provided by Craig Claiborne
Categories soups and stews, appetizer
Time 30m
Yield About five cups
Number Of Ingredients 8
Steps:
- Pick over the sorrel. Remove and discard any tough stems and blemished leaves. Rinse and pat dry. Pack the leaves closely and cut them crosswise into thin strips. Set aside.
- Heat the butter in a saucepan and add the leeks. Cook, stirring, until wilted. Do not brown.
- Add the potatoes to the saucepan and pour in the broth. Bring to the boil and simmer 10 to 15 minutes or until the potatoes are tender.
- Strain the broth. Transfer the solids to the container of a food processor. Add about one cup of the cooking liquid and blend thoroughly. Pour the mixture into a mixing bowl and add the remaining liquid. Chill thoroughly.
- Add the sorrel to the chilled soup. Add salt and pepper to taste. Stir in the cream and refrigerate until ready to use.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 694 milligrams, Sugar 3 grams, TransFat 0 grams
WATERCRESS SOUP (JULIA CHILD)
Posted here for safekeeping. This is another variation on Julia's basic recipe for leek and potato soup.
Provided by coconutty
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- When measuring the watercress leaves and stems, pack them down in the measuring cup.
- Simmer leeks, potatoes, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
- Stir in watercress and simmer 5 minutes.
- While the watercress is simmering, you can prepare the following optional garnish if you wish: a small handful of watercress leaves boiled 30 seconds, rinsed in cold water and drained.
- Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
- Off heat and just before serving, stir in cream or butter by spoonfuls. Decorate with the optional watercress leaves.
Nutrition Facts : Calories 180.8, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1782.9, Carbohydrate 29.8, Fiber 3.7, Sugar 3.5, Protein 3.8
MOIRA HODGSON'S SORREL SOUP
Provided by Moira Hodgson
Categories weekday, appetizer, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large, heavy saucepan, melt the butter and soften the shallots. Add the potatoes, water and chicken stock and season to taste with salt and pepper. Bring to a boil and simmer gently until the potatoes are soft.
- Meanwhile, wash the sorrel, discard the stems and chop the leaves coarsely. When the potatoes are cooked, add the sorrel to the saucepan and cook, stirring, until the sorrel has wilted. Bring to a boil, turn heat down and simmer gently for five minutes.
- Remove the soup from the heat and puree it in batches in a food processor. Allow it to cool.
- Stir in the buttermilk and chill the soup overnight in the refrigerator. When ready to serve the soup, swirl in the cream and correct the seasoning. Garnish with chopped sorrel leaves sprinkled on top.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 13 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 1092 milligrams, Sugar 7 grams, TransFat 0 grams
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.
SPRING SORREL SOUP
A great recipe for spring. It uses the earliest vegetables, like sorrel, and has a refreshing taste. To make this recipe year round, replace the sorrel with spinach and 1/2 cup lemon juice. Replace the chicken stock with vegetable stock for a vegetarian soup.
Provided by selohman
Categories Vegetable
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in the bottom of pot. Add onions and cook until transparent.
- Add chicken stock, lemon juice, cloves, salt, pepper, and peas. Cook until peas are almost done.
- Add parsley and cook five more minutes.
- Add sorrel just before serving, so leaves just wilt. Garnish with hard boiled eggs and serve.
Nutrition Facts : Calories 300.5, Fat 18.4, SaturatedFat 10.5, Cholesterol 47.9, Sodium 843.4, Carbohydrate 23.7, Fiber 4.8, Sugar 9.6, Protein 10.8
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
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