Jo's StoryMy hubby, who is Jewish grew up eating this from a jar. He says he likes the home made version much better. Don't worry about using a whole clove of garlic, the flavour mellows as it cooks. Serve this soup cold. A dollop of sour cream goes well with this soup and you can double the recipe.
Sorrel has long green leaves and has a slight tart taste.
sweet onion, (coarse chop)
whole bulb of garlic (remove cloves and crush with a knife, remove peel)
yukon gold potato, diced large
tumeric or pinch of saffron threads
large bay leaf
red pepper flakes
sorrel leaves (ribs removed and torn into 1/2" pieces)
4 1/2 tsp
lemon or lime juice
sour cream (i use vegan, but dairy is good in this too)
1Combine 4 cups soup broth with the 4 cups of water in a big soup pot. Add in the chopped onion, garlic, cubed potato, turmeric or saffron, bay leaf, red pepper flakes and salt.
2Bring to a boil and then reduce heat and cook for 30 minutes. Remove the bay leaf.
3With a stick blender puree everything in the pot. Bring back to a boil and add the sorrel leaves. Cook for another 3 minutes. Stir in the citrus juice and refrigerate for at least 3 hours or until completely chilled.
4Serve with a dollop of sour cream, and a piece of crusty bread.
About this Recipe
Course/Dish: Other Soups