Wild Sorrel Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 125 ml. (1/2 cup) water
1 L (4 cups) washed sorrel leaves sorrel leaves,(add Swiss chard and/or spinach leaves if not enough sorrel)
30 ml (2 tbsp , butter or margarine)
salt and pepper to taste
1 L (4 cups) fresh milk
250 ml (1 cup) sour cream
4 hard-boiled eggs
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Directions: |
Directions:Bring the water to a boil, add sorrel (and/or other) leaves, lower heat, cover and simmer for twenty minutes. Cool, drain, and put in blender to make a puree. Add butter or margarine and seasonings. Pour milk into a saucepan and set over low heat. When it is scalded add the sorrel puree. Simmer for three minutes, stirring constantly. Remove from the heat and add sour cream gradually, blending well. Chop the eggs fine and blend well into the hot soup. Serves 4-6. |
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Notes: |
Personal
Notes: This soup can be made by using cultivated sorrel, but as I first tasted it made by my Hungarian-born husband John Bihari, from sorrel found in our front lawn, I shall forever think of it as one wild soup! Sorrel is a term used to describe several plants containing an acid sap that gives them a sour flavour. The European garden sorrel used to be used by herbalists as a cooling agent for fevers, an appetizer, a vermifuge, and a "cordial of the heart". The juice was gargled to relieve sore throats, and was rubbed on ringworm and sores to reduce itching and draw out the infection. It was also used in Europe as a rennet, to curdle milk.
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