Best Sorrel And Garlic Soup Recipes
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!
(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
SORREL AND GARLIC SOUP
Sorrel -- a tart spring herb rich in vitamins A and C -- paired with garlic for an elegant soup. A bulb of garlic may seem like a lot, but the flavor mellows as the soup cooks.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 292 g, Fat 6 g, Fiber 4 g, Protein 8 g, Sodium 677 g
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