Sorrel Soup Recipe
Ingredients
1/2 pound (2 sticks) sweet butter
2 large yellow onions, peeled and thinly sliced
4 garlic cloves, peeled and chopped
10 cups tightly packed fresh sorrel leaves, washed and stems removed
4 cups Chicken Stock
3/4 cup chopped Italian parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons ground nutmeg
Pinch of cayenne pepper
1 cup dairy sour cream (garnish)
Snipped fresh chives (garnish)
Directions
Melt the butter in a soup pot.
Add onions and garlic and cook, covered, over medium heat until tender and lightly colored, about 15 minutes.
Add the sorrel, cover, and cook until it is completely wilted, about 5 minutes.
Add stock, parsley, salt, pepper, nutmeg and cayenne, and bring to a boil.
Reduce heat, cover, and simmer for 50 minutes.
Transfer soup to a blender or to the bowl of a food processor fitted with a steel blade.
Puree until smooth.
Add onions and garlic and cook, covered, over medium heat until tender and lightly colored, about 15 minutes.
Add the sorrel, cover, and cook until it is completely wilted, about 5 minutes.
Add stock, parsley, salt, pepper, nutmeg and cayenne, and bring to a boil.
Reduce heat, cover, and simmer for 50 minutes.
Transfer soup to a blender or to the bowl of a food processor fitted with a steel blade.
Puree until smooth.
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