member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Linda Leone      

Recipe Categories:

    Soup, Eastern European Sorrel


    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.
    Serves 6.

    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. Pur e 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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â