Sorrel Soup
Categories: Soup | Edible Wild
Ingredients:
- 1 large peeled and sliced carrot
- 1 bunch fresh parsley
- 1 bay leaf
- 3 peeled and cubed medium potatoes
- 1 chicken or vegetable boullion cube
- 1/2 pound fresh sorrel, washed, stemmed as for spinach and chopped
- 1 tablespoon butter
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- Chopped fresh dill or parsley
- 2 hard-cooked eggs cut into quarters
Preparation:
- In a large saucepan or Dutch oven, place 6 cups cold water, carrots and parsley.
- Bring to a boil and add bay leaf, potatoes and boullion cube.
- Bring back to a boil, reduce heat and simmer until vegetables are tender.
- In a large skillet, melt butter and sauté sorrel for 10 minutes.
- Transfer to the soup and bring to a boil.
- Reduce heat.
- Remove bay leaf.
- Fork blend sour cream with flour and temper with a few ladles of hot soup.
- Transfer tempered sour cream to soup, stir well and simmer until thickened and just under the boiling point.
- Adjust seasonings.
- Portion soup into heated bowls and garnish with chopped dill or parsley and egg quarters.
First Made:
2013-05-20
2013-05-20
Yield:
6 servings
6 servings