Number Of Ingredients 10 Steps:
In a large saucepan, melt 3 tablespoons butter over medium heat. Add onion and cook, without browning, until softened, 6 to 8 minutes. Add sorrel and season with 1/2 teaspoon salt. Stir over low heat for about 5 minutes. Sprinkle in flour and cook, stirring, over moderate heat for 5 minutes. Stir in boiling stock. Simmer for 10 minutes. Season with salt and pepper. In a small bowl, beat yolks lightly with cream. Whisking constantly, slowly pour 1 cup hot stock mixture into egg mixture, then return back to saucepan. Do not let soup boil after egg yolks have been added or yolks will curdle. Stir in softened butter and serve hot with a dollop of creme fraiche and chervil. If serving the soup chilled, do not add the softened butter.
Time 20m Yield 6 Number Of Ingredients 5 Steps:
In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender. Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.
Yield 12 servings Number Of Ingredients 11 Steps:
In a large saucepan, warm the olive oil and butter over medium heat until the butter is foamy. Add the onion, leeks, garlic, and salt, and stir to coat. Let cook 10 minutes, then add 4 cups stock or water. Bring to a simmer. Add the watercress and nettles and simmer just until tender. Using a fine-mesh sieve over a bowl, strain the soup, separating the liquid from the solids, but reserve both. Transfer both to the refrigerator and cool 2 hours. Remove the separated cooled soup ingredients from the refrigerator and recombine. Puree the soup in batches in the food processor or in a blender, and add the sorrel leaves a little at a time. The soup will have some texture. When finished processing, taste for seasoning and adjust as needed. Refrigerate until ready to use. Transfer the soup to chilled bowls and garnish with a spoonful of crème fraîche, a drizzle of olive oil, and a few thin slices of leek tops or green garlic tops.
Time 4h45m Yield 6 servings Number Of Ingredients 9 Steps:
Melt butter over moderate heat in a medium stockpot or Dutch oven. Cook onion with salt and pepper until soft, about 15 minutes. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes. Stir occasionally so the sorrel is evenly cooked. Add half and half, water, and Tabasco pepper sauce. Bring to a boil and remove from heat. Puree in a blender until smooth and strain through a medium sieve. Stir in lemon juice, adjust with salt and pepper, and refrigerate a minimum of 4 hours, or, to serve immediately, chill in bowl rested in another bowl of iced water. Serve cold.
Time 50m Number Of Ingredients 11 Steps:
In large pot, sautée carrots and onions with 4 tablespoons of cooking oil. Sautée until vegetables are soft (7-10 minutes). Add water to the pot and bring it to a boil. Cut potatoes into one inch cubes. Add potatoes into boiling water and let it cook for 15 minutes. Dice hard boiled eggs, scallions, dill and sorrel. Add green onions, eggs and dill to the soup, let it cook for about five minutes. Add sorrel to the soup. Remove soup from the heat and let it sit for about 10 minutes. Soup is best when it is served warm. Optionally, add a dollop of sour cream to it before serving.
Time 1h35m Yield 4 Number Of Ingredients 13 Steps:
Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all. Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour. Puree soup with an immersion blender until mostly smooth before serving.
Time 35m Number Of Ingredients 14 Steps:
Wash all leaves, pat them dry and chop them roughly. Peel onion, dice it finely. In a heavy-bottomed stock pot, melt butter. Add diced onion and sauté over medium heat for 5 minutes, until lightly golden. Add chopped leaves with a pinch of salt, combine with a spatula. Stew under a lid for around 3-5 minutes. Pour broth in, stir and bring to a near-boil. Reduce the heat (so that the soup just simmers), cover with a lid and cook for 10 minutes. [Optional] Using a slotted spoon, remove around one-fifth of the leaves and into a bowl. Set aside. Blend soup with immersion blender until smooth. Alternatively, if using a food processor, allow the soup to cool down first, then move it over to the device’s container, blend until smooth and return to the pot. [Optional] If you removed one-fifth of the leaves, now it’s the moment to return them to the pot. Add 0.5 teaspoon of salt, 1 teaspoon of lemon juice, a pinch of ground pepper and 1 teaspoon of sugar. Stir and have a taste. Is it too sour for your liking? Add a touch of sugar. Is it not sour enough? Add more lemon juice. Bring the soup to desired temperature. Add cream and stir. Pour into individual bowls or soup plates. Garnish with eggs, lemon zest, fresh thyme and fried & crushed bacon. Serve immediately.
Yield 4 bowls Number Of Ingredients 6 Steps:
Wash and remove the stems from the sorrel leaves. Heat the olive oil in a large stockpot, add the sorrel leaves and potato. Stir until the leaves are wilted. Add the water/stock and simmer until the potatoes are soft. Puree the soup with a hand-held mixer or in a food processor until smooth. Add the milk, salt and pepper to taste and bring back to simmer. Try adding the two eggs, lightly scrambled with a fork, to the soup just before serving. This will make the soup richer.
