Schav (Sorrel and Garlic Soup)
|4 c||vegetable stock|
|4 c||filtered water|
|1 lg||sweet onion, (coarse chop)|
|1||whole bulb of garlic (remove cloves and crush with a knife, remove peel)|
|1 md||yukon gold potato, diced large|
|1/4 tsp||tumeric or pinch of saffron threads|
|1||large bay leaf|
|1/8 tsp||red pepper flakes|
|1 tsp||course salt|
|2 oz||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)|
Pinched by Laurieag, and 30 more.
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DirectionsCombine 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.Bring to a boil and then reduce heat and cook for 30 minutes. Remove the bay leaf.With 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.Serve with a dollop of sour cream, and a piece of crusty bread.Enjoy!