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)
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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
Doreen Fish dfish - Apr 17, 2011
I'm planting sorrel this year Jo so will save this recipe...thank u!!
Jo Zimny EmilyJo - Apr 17, 2011
You're welcome Doreen, this is quite tasty. I'm hoping our Sorrel will come back this year, it's getting old, might have to plant some new ones.
Robin DuPree robdupree - Apr 22, 2011
This sounds really extravagant..
Jo Zimny EmilyJo - Apr 23, 2011
Robin, it really isn't, I generally have all the ingredients in my pantry, except the sorrel of course. I make a big batch when i do make it and it goes a long way since my hubby is the only one who eats it.