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Chilled Sorrel Soup Recipe - Cooking Index

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Chilled Sorrel Soup

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
Serves: 4 people

Recipe Ingredients

4 tablespoons 60mlUnsalted butter
1 tablespoon 15mlOnion - finely chopped (medium)
1   Garlic clove - minced
1/2 lb 227g / 8ozSorrel leaves - stems removed
2   Celery stalks - finely chopped
3 cups 711mlVegetable Stock or water - see * Note
1 tablespoon 15mlChopped parsley - plus
  Chopped parsley - for garnish
1 teaspoon 5mlCoarse salt
1/2 teaspoon 2.5mlFreshly-ground black pepper
1/4 teaspoon 1.3mlGround nutmeg
  Sour cream or plain yogurt - for garnish

Recipe Instructions

* 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.

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 -


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