Chilled Watercress Spring Nettle And Sorrel Soup Recipes

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CHILLED WATERCRESS, SPRING NETTLE, AND SORREL SOUP



Chilled Watercress, Spring Nettle, And Sorrel Soup image

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

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 spring onion, sliced and washed
2 young leeks, sliced and washed
2 stalks green garlic, sliced and washed (or 1 large garlic clove, chopped)
1 tablespoon kosher salt
4 cups vegetable stock or water
3/4 pound watercress (3 to 4 bunches)
1/4 pound spring nettles, blanched if stinging variety
1 bunch sorrel leaves (1 to 2 ounces)
Crème fraîche, extra virgin olive oil, and leek or green garlic tops for garnish

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.

CHILLED SORREL SOUP



Chilled Sorrel Soup image

A tangy cold refreshing spring soup. Spinach may be used. Use young tender leaves of the sorrel.Cooking time does include chilling time. Can also be chilled overnight.

Provided by Rita1652

Categories     Spinach

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 14

4 cups water
2 potatoes, diced
2 sprigs fresh dill
3 scallions, sliced
1 lb sorrel, steamed & chopped
1 lemon, juice of, fresh
salt
1/2 teaspoon black pepper
1 tablespoon sugar
2 eggs
1 cup water
1 cup sour cream, light is good
fresh dill, Chopped
cucumber, diced

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.

Nutrition Facts : Calories 174.2, Fat 9.8, SaturatedFat 5.5, Cholesterol 87.4, Sodium 53.3, Carbohydrate 17.6, Fiber 1.8, Sugar 3.2, Protein 4.9

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