Best Sorrel Soup Recipes

SORREL SOUP

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.

SORREL SOUP

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.

BABA'S BEST SORREL SOUP

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.

CHILLED WATERCRESS, SPRING NETTLE, AND SORREL SOUP

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.

SCHAV BORSCHT - SORREL SOUP

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.

SCHAV( COLD SORREL SOUP)

Steps:

• Pick over and wash sorrel.
• Chop leaves very fine.
• Bring water to a rolling boil
• Drop in sorrel.
• Cook for 10 minutes.
• Cool.
• Pour into quart jars.
• Serve in cold bowl with dollop of sour cream,
• topped with scallions and radishes.
• Plunk potatoes around.

CHILLED SORREL SOUP

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.

COLD SORREL SOUP

Steps:

• Melt butter over moderate heat in a medium stockpot or Dutch oven. Cook onion with salt and pepper until soft, about 15 minutes. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes. Stir occasionally so the sorrel is evenly cooked.
• Add half and half, water, and Tabasco pepper sauce. Bring to a boil and remove from heat. Puree in a blender until smooth and strain through a medium sieve. Stir in lemon juice, adjust with salt and pepper, and refrigerate a minimum of 4 hours, or, to serve immediately, chill in bowl rested in another bowl of iced water. Serve cold.

CHILLED SORREL SOUP

Steps:

• In a soup pot, bring the water, potatoes, dill & scallions to a medium boil & cook for 5 minutes.
• Add the chopped sorrel & lemon juice, salt, pepper & sugar. Simmer for 10 minutes. Remove from heat & discard the dill sprigs.
• In a large bowl, beat the eggs with the cold water till light.
• Very slowly pour 2 cups of the hot stock.
• into the egg mixture, stirring constantly to prevent curdling. Then pour egg mixture back into the soup pot, stirring thoroughly.
• Chill until very cold, at least 3 hours.
• Just before serving, whisk in the sour cream & garnish with dill. Top with cucumbers.

SORREL-POTATO SOUP

Steps:

• Heat olive oil in a stockpot over low heat until it begins to shimmer; add garlic. Cook, stirring occasionally, until fragrant, about 1 minute. Add sorrel and cook, stirring occasionally, until leaves are wilted and turn from bright green to a dull, khaki color, 3 to 4 minutes.
• Place potatoes, vegetable stock, salt, thyme, and pepper into the pot. Bring mixture to a boil, about 5 minutes. Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes. Remove from heat; let cool 10 minutes.
• Pour in half-and-half. Blend mixture with an immersion blender until smooth. Taste and adjust salt if desired.

SCHAV (SORREL AND GARLIC SOUP)

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!

ENGLISH CREAM OF SORREL HERB SOUP

Steps:

• Heat the oil and add the onion and potatoes, stirring all the time, cook them until they start to soften.
• Add the stock & milk, season well with salt and black pepper and bring to the boil.
• Simmer for 10-15 minutes until the potatoes are tender.
• 2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream.
• Liquidise the soup.
• Serve it chilled OR hot, with croutons and finely chopped sorrel leaves.
• To serve it chilled:.
• Allow it to cool and store in a cool place such as the fridge. Just before serving, add an ice cube to each bowl and pour the soup into the bowl. Garnish as before.

CRAIG CLAIBORNE'S SORREL SOUP

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.

JOAN'S SORREL SOUP

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.

CHILLED SORREL-AND-PEA SOUP

Steps:

• Combine 3 cups of water and the rice in a pot; simmer, covered, until very soft, about 20 minutes. Meanwhile, heat the oil in a saucepan over low heat, add the onion and cook until slightly soft. Add the peas and toss for 1 minute. Add the rice with its cooking liquid, the sugar and salt.
• Simmer, covered, until tender, about 8 to 10 minutes. Pass the soup through the medium disk of a food mill.
• Slice the sorrel into slivers. Reserve a handful for garnish and place the rest in a nonaluminum pot with the remaining 1/2 cup water. Stir over moderate heat until "melted."
• Add the sorrel to the puree and press the mixture through a fine sieve. Add 1/2 cup buttermilk and 1/4 cup cream. Adjust seasoning with salt and white pepper.
• Refrigerate at least 4 hours. To serve, add buttermilk and cream to taste and check seasoning. Ladle the soup into bowls, garnish with the remaining sorrel and serve.

SHAV - SORREL SOUP WITH HARD BOILED EGG

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.

SORREL, PEA, AND LEEK SOUP

Steps:

• In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened. Peel potato and cut into 1-inch cubes. Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.
• In a blender purée potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl. Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup to desired consistency. Chill soup, covered, at least 2 hours, and up to 24.
• Just before serving, stir in lemon juice and salt and pepper to taste. Garnish soup with egg and sorrel.

SORREL AND POTATO SOUP-POTAGE à L'OSEILLE -

Steps:

• In a Dutch oven melt butter. Add shallots and bay leaves to melted butter and sweat shallots until tender, approximately 2-3 minutes. Add garlic and stir well for a minute, pour in wine and reduce by half.
• When mixture has been reduced pour in chicken stock, add potatoes,thyme and heavy cream.
• Bring soup to a boil, stirring occasionally. Reduce to a simmer for 10 minutes or until potatoes are fork tender. Remove from heat.
• Discard bay leaves from soup mixture and add fresh sorrel, puree the soup. Add nutmeg and season soup to taste with salt and pepper.
• When ready to serve, garnish with fresh chives.

SORREL SOUP

Steps:

• Remove stems from Sorrel leaves, wash in salad spinner and set aside, reserving 2 leaves for garnish.
• Sauté finely chopped onion in butter until translucent.
• Heat broth but do not boil.
• Add sorrel leaves to onions and wilt.
• Add flour, stirring constantly until smooth.
• Continue stirring while adding hot broth.
• Simmer 5 minutes.
• Put through blender 1 cup at a time, or use hand held blender directly in sauce pan, using low speed.
• Return soup to low heat, do not allow to boil.
• Lightly beat egg yolks in a large cup, slowly stirring into them a little of the hot soup.
• Slowly pour the mixture back into the soup while stirring.
• Continue to stir while adding cream.
• Heat through, but do not boil.
• Season to taste.
• Garnish with thin slices of reserved Sorrel leaves and rounds of toasted baguette.

POLISH SORREL SOUP

Steps:

• Peel and grate potatoes.
• Bring beef broth to a boil.
• Add grated potatoes.
• Add finely chopped sorrel.
• Cover and simmer 15 minutes.
• Add the flour to the milk
• Pour into the soup.
• Season to taste.
• Add butter.
• Add beaten eggs in a stream.
• Serve over sliced hard boiled eggs.