Recipe by BFOULDS
"Rich, strong flavored. We call this weed soup as sorrel grew like weeds. Adjust quantities of sorrel, stock, cream (or evaporated milk) to taste."
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uncooked white rice
sorrel, stemmed and rinsed
salt and pepper to taste
I could not believe how good this soup was! I even substituted 3/4 c. of rice milk and 2 T. of butter for the heavy cream, and it was still so creamy. I've never had sorrel before and now have requested more from my farmer's co-op. Thank you!!
Didn't even know what sorrel was until joining an organic vegetable coop. This recipe was surprisingly easy and delicious. I prepped it to the point where the cream would have been added and froze it. It thawed and reheated well.
My husband and I belong to an organic food coop that delivers us a box of vegetables every two weeks. Last week's delivery contained a big bunch of sorrel and I had no idea what to do with it. I made this soup this weekend and it was wonderful-very savory. I added a bay leaf to my broth and I used a little more cream than was called for. I will definitely make this again.
I had never had sorrel before and purchsed some from the farmers market today. Saw this recipe and thought I would try it. I didn't have heavy cream, but used FF half and half. Good but a little thin. Put in 4 T of frozen potato flakes to help thicken it up...delish. Has a light lemony flavor. Will make again.
I'm giving this 4 stars only because I made so many changes. I used chicken broth in place of veggie and about a cup and a half of diced potatoes instead of rice. I also added about half a small leek I had on hand as the recipe seemed a little bland. Used an immersion blender and added Vit D milk with 1tbs butter since I didn't have any cream. This was delicious! I had a little bit of fresh mozz that I diced and served with it. Even my husband, who usually scoffs at creations from our CSA share loved it.
light lemon flavor. wasn't what i expected, but very very good. used chx broth 'cause that's what i had around. ended up added a dash of bay leaves & parsley (like some other reviews mentioned). will make again.
I serve this soup with hard boiled eggs and croutons.
So tasty...I cooked as directed but placed the broth, sorrel, and rice in the food processor to puree. While in there. I used the same pot and made a roux and added about 2 tbs of butter and 1 tbs of flour and about a 1/2 cup of milk, cooked until think and bubbly. I processed the soup and added it to the pot. It was so delicious my 2 year old couldn't get enough.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 75
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