Free Recipe Chilled Sorrel Soup
Recipe Type: H Recipes
Recipe Preparation: cook
Cooking Ingredients for Chilled Sorrel Soup Recipe
4 tb Unsalted butter
1 md Onion; finely chopped
1 Garlic clove; minced
1/2 lb Sorrel leaves; stems removed
2 Celery stalks; finely
-chopped
3 c Vegetable Stock or water;
-see * Note
1 tb Chopped parsley; plus
Extra Chopped parsley; for
-garnish
1 ts Coarse salt
1/2 ts Freshly-ground black pepper
1/4 ts Ground nutmeg
Sour cream or plain yogurt;
-for garnish
Chilled Sorrel Soup Preparation
* 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. Comments: 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. Recipe 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 – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 12-07-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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