- Sorrel soup recipe - Telegraph
A traditonal sorrel soup recipe, with potatoes and cream.
Serves 6
4 tbsp butter
Olive oil
10 spring onions, chopped
½ bunch parsley, stalks and leaves finely chopped
500g floury potatoes, peeled and chopped into 2cm cubes
1 litre chicken stock
250g sorrel leaves, washed
2 egg yolks, beaten
200ml sour cream, plus extra to serve
Chives and fennel tops, to garnish
Melt the butter in a large, heavy-bottomed pan and add a splash of oil.
Fry the onions and parsley with a pinch of salt until they are soft, about 3 minutes.
Add the potatoes.
Pour in the stock and bring to the boil.
Cover with a lid and simmer for 15 minutes, or until the potatoes are completely tender.
Roughly chop the sorrel leaves and add to the pan, then take off the heat.
Transfer to a food processor (or use a hand blender) and blend until smooth.
Season to taste.
Beat the egg yolks and sour cream together in a bowl, then stir in two tablespoons of hot soup – you are doing this to prevent the eggs from scrambling.
Very slowly whisk the egg and cream mix into the soup.
Serve warm or chilled with a few snipped chives and fennel herbs.
Showing posts with label Sorrel. Show all posts
Showing posts with label Sorrel. Show all posts
Sunday 5 August 2018
Thursday 12 April 2012
50 Things To Do With Fresh Sorrel.
50 Things To Do With Fresh Sorrel | Chocolate & Zucchini: "50 Things To Do With Fresh Sorrel"
As:
- Fried Beans with Feta, Sorrel, and Sumac.
- Soup of fresh shelling beans and sorrel
- Green borscht
The soup tastes even better if you make it early in the morning, so that the flavor of the sorrel has time to blend with other ingredients.
To serve 4
Ingredients:
6 cups rich beef or chicken broth, preferably homemade
3 cups potatoes, peeled and cut in 1/4 inch dice
4 large eggs
3 cups onion, cut in 1/4 inch dice
2 tablespoons canola oil
9 ounces sorrel leaves, roughly chopped (see note)
Salt and freshly ground black pepper
1 cup green onions or scallions, tops only, chopped
1 cup flat leaf parsley, chopped
1/4 cup fresh dill, chopped
1/2 cup crème fraiche
Method:
1. Combine the broth and diced potatoes in a large saucepan and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes.
2. While the potatoes are cooking, put the eggs in a small saucepan and cover with water. Bring to a boil, turn off the heat, and leave them while preparing the soup.
3. In a medium skillet, sauté the diced onions in the oil until they are soft, translucent and just beginning to brown around the edges. Add to the soup and simmer for 5 minutes.
4. Add the sorrel, green onions and parsley to the soup and cook for 5 minutes. Add salt and pepper to taste, but don’t stint. You’ll need plenty to balance the tartness of the herbs and the blandness of the potatoes. The soup should be peppery tasting.
5. Before serving, peel the eggs and cut them in quarters. Add 2 or 3 pieces to each bowl, tucking them under the sorrel and potatoes. Top each serving with a generous spoonful of crème fraiche and sprinkle with a little dill.
'via Blog this'
As:
- Fried Beans with Feta, Sorrel, and Sumac.
- Soup of fresh shelling beans and sorrel
- Green borscht
The soup tastes even better if you make it early in the morning, so that the flavor of the sorrel has time to blend with other ingredients.
To serve 4
Ingredients:
6 cups rich beef or chicken broth, preferably homemade
3 cups potatoes, peeled and cut in 1/4 inch dice
4 large eggs
3 cups onion, cut in 1/4 inch dice
2 tablespoons canola oil
9 ounces sorrel leaves, roughly chopped (see note)
Salt and freshly ground black pepper
1 cup green onions or scallions, tops only, chopped
1 cup flat leaf parsley, chopped
1/4 cup fresh dill, chopped
1/2 cup crème fraiche
Method:
1. Combine the broth and diced potatoes in a large saucepan and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes.
2. While the potatoes are cooking, put the eggs in a small saucepan and cover with water. Bring to a boil, turn off the heat, and leave them while preparing the soup.
3. In a medium skillet, sauté the diced onions in the oil until they are soft, translucent and just beginning to brown around the edges. Add to the soup and simmer for 5 minutes.
4. Add the sorrel, green onions and parsley to the soup and cook for 5 minutes. Add salt and pepper to taste, but don’t stint. You’ll need plenty to balance the tartness of the herbs and the blandness of the potatoes. The soup should be peppery tasting.
5. Before serving, peel the eggs and cut them in quarters. Add 2 or 3 pieces to each bowl, tucking them under the sorrel and potatoes. Top each serving with a generous spoonful of crème fraiche and sprinkle with a little dill.
'via Blog this'
Sorrel soup, french style.
Pecipe from Best Food Blog.
Serves 4-6.
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
4 tablespoons unsalted butter, divided
1/2 cup chopped green onions, ramps or other wild onion
4-6 cups (packed) of chopped sorrel
Salt
3 tablespoons flour
1 quart chicken stock or vegetable stock
2 egg yolks
1/2 cup cream
__________
Melt 3 tablespoons butter in a soup pot over medium heat.
Add the green onions or ramps and turn the heat to medium-low.
Cover the pot and cook gently for 10 minutes.
While the onions are cooking, pour the stock into another pot and bring to a simmer.
Turn the heat up, add the sorrel leaves and a healthy pinch of salt and stir well.
When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes.
Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.
Whisk in the hot stock, stirring constantly. Bring this to a simmer.
To finish the soup, whisk together the egg yolks and cream.
Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other.
Repeat this three times. (You are doing this to prevent the eggs from scrambling)
Now start whisking the soup.
Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way.
Let this cook — below a simmer — for 5 minutes.
Do not let it boil or the soup will break. Serve at once.
Serve this with bread and a nice white wine, or a floral beer like a Belgian.
Serves 4-6.
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
4 tablespoons unsalted butter, divided
1/2 cup chopped green onions, ramps or other wild onion
4-6 cups (packed) of chopped sorrel
Salt
3 tablespoons flour
1 quart chicken stock or vegetable stock
2 egg yolks
1/2 cup cream
__________
Melt 3 tablespoons butter in a soup pot over medium heat.
Add the green onions or ramps and turn the heat to medium-low.
Cover the pot and cook gently for 10 minutes.
While the onions are cooking, pour the stock into another pot and bring to a simmer.
Turn the heat up, add the sorrel leaves and a healthy pinch of salt and stir well.
When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes.
Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.
Whisk in the hot stock, stirring constantly. Bring this to a simmer.
To finish the soup, whisk together the egg yolks and cream.
Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other.
Repeat this three times. (You are doing this to prevent the eggs from scrambling)
Now start whisking the soup.
Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way.
Let this cook — below a simmer — for 5 minutes.
Do not let it boil or the soup will break. Serve at once.
Subscribe to:
Posts (Atom)