English Cream Of Sorrel Herb Soup Recipes

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ENGLISH CREAM OF SORREL HERB SOUP



English Cream of Sorrel Herb Soup image

Sorrel is a very old herb that has been used throughout the centuries in England, as well as the rest of Britain and Europe - especially France. I have called this an English soup, as it does not contain any egg yolks, as French Sorrel soup often does. It can be served chilled or hot, and is also delicious made with a combination of sorrel, watercress and other green herbs. You must try to use the small round tipped sorrel leaves, as the large pointed leaves are very bitter! Sorrel is a purgative and an excellent detoxification herb, so you can enjoy your soup as well as cleansing yourself!! Garnish with croutons and finely chopped sorrel leaves.

Provided by French Tart

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon sunflower oil
1 onion, peeled and finely sliced
1 large potato, peeled and cubed
300 g fresh sorrel leaves
1/2 liter vegetable stock
1/2 liter milk
1 tablespoon creme fraiche or 1 tablespoon double cream
salt and pepper

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.

Nutrition Facts : Calories 208.3, Fat 9.6, SaturatedFat 4.3, Cholesterol 23.2, Sodium 71.2, Carbohydrate 25, Fiber 2.4, Sugar 1.9, Protein 6.4

BABA'S BEST SORREL SOUP



Baba's Best Sorrel Soup image

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

½ cup unsalted butter
1 cup sliced onion
5 large cloves garlic, minced
12 cups tightly packed sorrel leaves, stems and veins removed
4 cups chicken stock
2 cups water
3 potatoes, peeled and diced
1 large carrot, peeled and cut into matchsticks
1 cup chopped fresh parsley
3 sprigs fresh dill, chopped, or to taste
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper, or more to taste

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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