Chilled Sorrel Soup Recipe - Cooking Index
Chilled Sorrel Soup Recipe - Cooking Index
Sorrel is a perennial plant native to Europe and Asia, now found in America and Australia. It has a refreshing, slightly sour taste since it contains oxalic acid. Sorrel is related to rhubarb (which also contains oxalic acid), and can be used as a vegetable (salads, purees) or as an herb (soups and sauces). It is available throughout the summer.
Courses: Soup| 4 tablespoons | 60ml | Unsalted butter |
| 1 tablespoon | 15ml | Onion - finely chopped (medium) |
| 1 | Garlic clove - minced | |
| 1/2 lb | 227g / 8oz | Sorrel leaves - stems removed |
| 2 | Celery stalks - finely chopped | |
| 3 cups | 711ml | Vegetable Stock or water - see * Note |
| 1 tablespoon | 15ml | Chopped parsley - plus |
| Chopped parsley - for garnish | ||
| 1 teaspoon | 5ml | Coarse salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Ground nutmeg |
| Sour cream or plain yogurt - for garnish |
* Note: See the "Vegetable Stock" recipe which is included in this collection.
Heat butter in a large saucepan over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes. Add sorrel and celery and cook for about 5 minutes, or until sorrel is wilted. Add Vegetable Stock or water, parsley, salt, pepper and nutmeg. Simmer for about 20 minutes.
Remove saucepan from heat and puree soup in batches in a blender or a food processor fitted with the metal blade. Adjust seasonings and transfer soup to a container. Cover and refrigerate until chilled through.
To serve, ladle chilled soup into bowls and garnish with chopped parsley and a dollop of sour cream or plain yogurt.
This recipe yields 4 to 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6331 broadcast 12-04 1996) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.