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| Baba's Best Sorrel Soup |
"This hearty, herbed soup has a excellent antique-international flavor! After I had experimented with and tweaked numerous sorrel soup recipes, my 88-12 months-antique father-in-regulation declared it tasted like his mother made again in Poland - the closing compliment! It would not look like plenty, however is it ever tasty and filling. Use clean sorrel in the spring, whilst the leaves are most tender. Top each serving with a dollop of bitter cream and sprinkle along with your favored sparkling herbs - parsley, dill, or cilantro. Serve with crusty bread or hearty biscuits."
Ingredients :
- 1/2 cup unsalted butter
- 1 cup sliced onion
- five massive cloves garlic, minced
- 12 cups tightly packed sorrel leaves, stems and veins removed
- four cups fowl inventory
- 2 cups water
- 3 potatoes, peeled and diced
- 1 huge carrot, peeled and reduce into matchsticks
- 1 cup chopped sparkling parsley
- three sprigs fresh dill, chopped, or to flavor
- 1 tablespoon lemon juice
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper, or extra to taste
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 1H35M |
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- Melt butter in a big Dutch oven over medium heat. Add onion and garlic; cook dinner and stir till gentle, approximately five mins. Add sorrel in batches, stirring nicely until wilted, five to 8 mins in all.
- Pour bird stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup till flavors integrate, about 1 hour.
- Puree soup with an immersion blender till in general smooth earlier than serving.
Notes :
- Substitute leeks for onion if desired.
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