1/4 Photos of Hot or Cold Sorrel Soup
The tangy tartness of sorrel is nicely balanced with the cream to make a refreshing soup served cold for those hot days of summer but just as good served hot. Great to put into a thermos for a summer picnic.
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Units: US | Metric
- 6 -8 ounces fresh sorrel (4-6 cups rough chopped)
- 1 -2 tablespoon sweet butter
- 1 vidalia onion, thinly sliced
- 1 small potato, diced
- 1/2 cup diced carrot (optional)
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 garlic clove, minced
- 1 1/2 cups half-and-half
- 2 cups water or 2 cups vegetable stock
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 1Melt butter over moderate heat in a medium stockpot or Enamel coated Dutch oven (not cast iron).
- 2Cook onion, potato, salt and pepper until soft, about 10 minutes add garlic cook 3 more minutes.
- 3Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes.
- 4Stirring occasionally to evenly cook.
- 5Add half and half, water or stock, and nutmeg. Bring to a low boil and remove from heat. Puree in a blender until smooth. Stir in lemon juice, add salt and pepper to taste, and refrigerate a minimum of 4 hours.
- 6Serve ice cold bowls garnished with your choices.
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Nutritional Facts for Hot or Cold Sorrel Soup
Serving Size: 1 (203 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 189.9
- Calories from Fat 121
- Total Fat 13.4 g
- Saturated Fat 8.3 g
- Cholesterol 41.2 mg
- Sodium 626.3 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 1.5 g
- Sugars 1.7 g
- Protein 3.9 g
The following items or measurements are not included: