SORREL SOUP
Steps:
- Stack the sorrel leaves and cut into ribbons. Set aside. In a large, heavy saucepan with a tight-fitting lid, heat the butter over medium heat. When the butter has melted, add the onion. Cook, stirring occasionally, until the onion is well-browned, about 20 minutes. Add the sorrel, potatoes and broth. If the broth does not cover the contents, add a little water. Bring to a boil, reduce heat to low, cover and cook until potatoes are tender, about 15 minutes. When the potatoes are done, transfer half of the mixture to a blender or food processor (blenders give smoother results). Process carefully until the mixture is puréed and smooth. Repeat with remaining soup. Return the soup to the saucepan over low heat. Temper the egg by whisking it with about one-quarter cup of soup, then pour the egg mixture into the pan. Cook, whisking constantly, until the soup thickens, about 5 minutes. Do not boil. If serving hot, garnish each portion with sour cream or yogurt. If serving cold, cover the soup tightly and refrigerate for at least 4 hours before serving. Garnish with sour cream or yogurt and chopped cucumber and radish.
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Aziz Razu
[email protected]I love how versatile this soup is. You can add different vegetables, herbs, and spices to create your own unique flavor.
samuel bedlu
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Kubura Munir
[email protected]I'm not a fan of sorrel, but I thought I'd give this recipe a try. I was pleasantly surprised! The soup was creamy and flavorful, with just a hint of tanginess from the sorrel.
Boo New
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavor is complex and delicious.
Generation Wee
[email protected]I love the bright green color of this soup! It's so vibrant and inviting. The flavor is also great - tangy and refreshing.
Ali khan Ali Khan'
[email protected]This soup is a great way to use up leftover chicken. It's also very easy to make and can be tailored to your own taste preferences.
Karla Rohde
[email protected]I'm not sure what I did wrong, but my soup turned out really bland. I think I might have used too much water.
Jubayre Sorker
[email protected]This sorrel soup is a must-try for anyone who loves tangy and flavorful soups. It's easy to make and perfect for a light lunch or dinner.
Besard Cerhozi
[email protected]This soup was okay, but not as good as I was hoping for. The flavor was a bit too sour for my taste.
Kaio Santos
[email protected]I've never had sorrel soup before, but I'm glad I tried this recipe. It was delicious! The soup was creamy and flavorful, with a nice tang from the sorrel.
Anthony Hutchison
[email protected]This soup is a great way to use up sorrel from the garden. It's easy to make and very flavorful. I like to serve it with a dollop of sour cream on top.
Walker Ewalker
[email protected]I was really looking forward to trying this soup, but I was disappointed. The flavor was bland and the soup was too thin.
Favour Patrick
[email protected]This soup was absolutely delicious! I love the tangy flavor of sorrel and the creamy texture of the soup. I will definitely be making this again and again.
Sangita Parajuli
[email protected]This soup was a bit too sour for my taste, but I think that's just a matter of personal preference. Other than that, it was a well-made soup.
Sajan Kumar
[email protected]I'm not a huge fan of sorrel, but I was pleasantly surprised by this soup. The flavors were well-balanced and the soup was very comforting. I would definitely make it again.
Malayali Chunkz
[email protected]Followed the recipe exactly and it turned out great! The soup was flavorful and creamy, with just the right amount of tang. My family loved it.
Kabbo Debnath
[email protected]This sorrel soup was a delightful surprise! The tangy flavor of the sorrel was perfectly balanced by the richness of the broth and cream. I added a bit of extra lemon zest and a sprinkle of cayenne pepper for a bit of extra zip. Will definitely be ma