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Badgirl Press Sorrel Soup

Shortly after taking her gardening plot in November 1997, Bonny Baker got sick of "that Christmas gift thing." Inspired by what she grew, she wrote a cookbook, which she produced under her own imprint, Badgirl Press, and gave it to her friends.

Courses: Soup
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
2 tablespoons 30mlButter
2   Onions - roughly diced
5   Garlic cloves - minced
1 lb 454g / 16ozSorrel leaves - stems removed
4 cups 948mlChicken broth
3/4 cup 109g / 3.8ozChopped Italian parsley
  Salt - to taste
  Freshly-ground black pepper - to taste
  Freshly-grated nutmeg
  Cayenne pepper
  Creme fraiche - for garnish
  Chopped chives - for garnish

Recipe Instructions

Heat oil in stockpot or medium saucepan over medium-low heat. Add butter. When butter has melted, add onions and garlic and cook until softened, about 15 minutes.

Stir in sorrel and cook until wilted, 25 minutes. Add broth, parsley, salt and pepper to taste, dash nutmeg and 2 dashes cayenne pepper or to taste. Simmer over low heat, covered, until sorrel is tender, 30 to 40 minutes.

Puree in batches in blender. Taste and adjust seasonings. Serve with dollops of creme fraiche and sprinkling of chopped chives.

Dietary Information:

Each serving: 205 calories; 1,005 mg sodium; 16 mg cholesterol; 14 grams fat; 12 grams carbohydrates; 9 grams protein; 1.56 grams fiber.

"The Los Angeles Times, 09-22-1999"


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