Latest Dish Menu Baba's Best Sorrel Soup :: Best Family Recipes

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Baba's Best Sorrel Soup

"This hearty, herbed soup has a tremendous vintage-international taste! After I had experimented with and tweaked numerous sorrel soup recipes, my 88-year-antique father-in-law declared it tasted like his mom made lower back in Poland - the closing compliment! It doesn't appear like a whole lot, but is it ever tasty and filling. Use clean sorrel in the spring, whilst the leaves are most soft. Top each serving with a dollop of sour cream and sprinkle with your favored fresh herbs - parsley, dill, or cilantro. Serve with crusty bread or hearty biscuits."

Ingredients :

1/2 cup unsalted butter
1 cup sliced onion
5 large cloves garlic, minced
12 cups tightly packed sorrel leaves, stems and veins removed
4 cups chook inventory
2 cups water
3 potatoes, peeled and diced
1 huge carrot, peeled and reduce into matchsticks
1 cup chopped fresh parsley
3 sprigs fresh dill, chopped, or to flavor
1 tablespoon lemon juice
1 teaspoon freshly floor black pepper
1/4 teaspoon ground cayenne pepper, or extra to flavor

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H35M

Melt butter in a massive Dutch oven over medium heat. Add onion and garlic; cook dinner and stir until tender, approximately 5 mins. Add sorrel in batches, stirring nicely till wilted, five to 8 mins in all.
Pour fowl stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, approximately 1 hour.
Puree soup with an immersion blender until generally smooth earlier than serving.

Notes :

Substitute leeks for onion if desired.

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