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Eastern European Sorrel Soup




Source of Recipe


Barbara Rolek at about.com


Recipe Introduction


We got some sorrel in our CSA delivery Spring 2012. I had never cooked with it before or even tasted it that I remember. I had, however, heard of cream of sorrel soup and Googled this recipe. Mike liked it a lot. I thought it was ok, but I’m not much of a fan of vegetables. I could live on meat, fish, starches and gravy! This was a very easy and fast soup. I made it ahead of time and re-warmed it at dinner. I omitted the truffle oil, as I didn’t have any and don’t care for it.


Recipe Link: http://easteuropeanfood.about.com/od/crossculturalsoups/r/Eastern-European-Cream-Of-Sorrel-Soup-Recipe.htm

List of Ingredients




1 lb. spring sorrel, stemmed as for spinach, washed well and chopped
2 large sweet-tart apples, peeled, cored and chopped
5 T. butter
6 C. chicken or vegetable stock
Salt and pepper
Pinch sugar
1 1/2 T. AP flour
1 C. heavy cream
1 T. white truffle oil


Recipe



In a Dutch oven, over medium heat, melt the butter and saute the sorrel and apples for about 10 minutes. Add the stock and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Ptes. Purée the mixture in a blender (or with a hand blender) and return to pot. Season to taste with salt, pepper and sugar.

Whisk the flour into the cream. Temper the cream with a couple of ladles of soup and transfer to the soup. Heat gently until slightly thickened and just below boiling. Pour into serving bowls and drizzle with a few drops of truffle oil.

Serves 6.