boil then add the sorrel, sugar, cinnamon stick, whole cloves
br>How to make the SORREL BEURRE BLANC: Combine the minced
rocessor or blender puree the sorrel, the parsley, the garlic, the
boil. Add the chopped sorrel (sorrel and spinach if using) and
in.
Wash the spinach, sorrel and herbs if necessary and
Wash the sorrel thoroughly in several changes of
Combine sorrel, ginger, dried orange zest, and clove in a bowl.
Bring water to a boil in a saucepan or kettle; pour over sorrel mixture. Stir in sugar until dissolved. Let mixture steep at room temperature, 8 hours to overnight.
Strain sorrel mixture through a fine-mesh sieve into a pitcher; discard solids. Serve over ice.
Melt butter in a Dutch oven. Add bay leaves, shallots and saute until tender about 3-4 minutes. Add garlic and saute until soft, about 1-2 minutes.
Add Chardonnay wine and reduce by half.
Add chicken stock, potatoes, French thyme, marjoram and heavy cream. Bring to a full boil and reduce to a simmer for 25 minutes or until potatoes are tender.
Remove Potage from the heat and add Fresh Sorrel, nutmeg, fine sea salt, white pepper and puree the Potage.
Serve Potage in warm bowls.
Garnish with Fresh Chopped Chives.
hick slices.
Wash the sorrel, chop it and set it
Remove stems from Sorrel leaves, wash in salad spinner
enjoy.
Notes:
If sorrel is used instead of spinach
br>Add the snails and sorrel and season to taste, adding
Fry an onion in olive oil until translucent.
Add sorrel leaves and let melt until it forms a thick sauce.
Heat broth in pot. Add potatoes; cook until they start to fall apart.
Add the sorrel sauce. Whisk all until smooth. Serve with a dollop of sour cream.
Serves 4.
Pick over and wash sorrel.
Chop leaves very fine.
Bring water to a rolling boil
Drop in sorrel.
Cook for 10 minutes.
Cool.
Pour into quart jars.
Serve in cold bowl with dollop of sour cream,
topped with scallions and radishes.
Plunk potatoes around.
In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft.
Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic.
Add remaining ingredients and cook for 1 hour at simmer.
Puree mixture with immersion stick and add more stock if too thick.
Serve with rye toast croutons.
nd of cooking, add the sorrel & the creme fraiche or cream
In soup pot, melt butter.
Saute onions and celery over medium heat for 5 minutes.
Add sorrel and simmer three minutes. Add chicken broth, potatoes and bay leaves and simmer until potatoes are tender.
In separate pot or bowl, fork-blend sour cream with 3 to 4 tablespoons flour until very smooth, gradually adding a cup of broth at a time (3 to 4 cups).
Stir this mixture into soup and simmer several minutes without boiling.
Slice potatoes very thin and cook in soup stock until tender. Add onion and cook a few minutes longer, then add sorrel leaves, carefully picked over, washed and finely chopped.
Cook only long enough to wilt.
Add salt and pepper to taste.
Beat egg yolks and add slowly to soup.
Add sour cream and serve, sprinkled with minced dill weed.
In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.
Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.
Pour chicken 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, about 1 hour.
Puree soup with an immersion blender until mostly smooth before serving.