Schav Chef Joeys Sorrel And Garlic Soup Recipes

(SCHAV) CHEF JOEY'S SORREL AND GARLIC SOUP

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.

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!

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.

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.

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.

SPINACH SCHAV

Steps:

• Boil up a pint of chicken stock using the (parve) chicken bouillon cubes. Add in the onion, garlic and pepper to taste.
• Put the can of spinach in the fridge. Put the stock in a tall container. Add the yolks and cool in your fridge.
• Use an immersion blender to mix the yolks through the stock.
• Open the cold can of chopped spinach. Add the contents to the chicken stock fortified with egg yolks.