Publisher Photo
Publisher Photo
This is a tart, refreshing cold soup with lovely spring green color. I especially like serving sorrel this way.—Sarah Seltzer, Sacramento, California
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 20 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 20 min. + cooling

Ingredients

  • 1/2 pound fresh sorrel
  • 4 cups water
  • 1 tablespoon lemon juice
  • 2 egg yolks
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Sour cream
  • Additional chopped fresh sorrel, optional

Directions

Remove center ribs and stems from sorrel; tie ribs and stems in a bundle and wrap in cheesecloth. Chop leaves into this strips. In a 2-qt. saucepan, combine water, lemon juice, sorrel leaves and bundle of stems. Simmer for 20 minutes; discard stem bundle.
In a small bowl, beat egg yolks; add a small amount of sorrel mixture, stirring constantly. Return all to the pan. Cook and stir until soup thickens (do not boil). Cool; chill for several hours. Add salt and pepper. Garnish with a dollop of sour cream and additional sorrel if desired. Yield: 4 servings (1 quart).
Originally published as Chilled Sorrel Soup in Taste of Home April/May 1996, p59

Nutritional Facts

1 cup: 43 calories, 3g fat (1g saturated fat), 106mg cholesterol, 596mg sodium, 2g carbohydrate (0 sugars, 2g fiber), 3g protein.

  • 1/2 pound fresh sorrel
  • 4 cups water
  • 1 tablespoon lemon juice
  • 2 egg yolks
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Sour cream
  • Additional chopped fresh sorrel, optional
  1. Remove center ribs and stems from sorrel; tie ribs and stems in a bundle and wrap in cheesecloth. Chop leaves into this strips. In a 2-qt. saucepan, combine water, lemon juice, sorrel leaves and bundle of stems. Simmer for 20 minutes; discard stem bundle.
  2. In a small bowl, beat egg yolks; add a small amount of sorrel mixture, stirring constantly. Return all to the pan. Cook and stir until soup thickens (do not boil). Cool; chill for several hours. Add salt and pepper. Garnish with a dollop of sour cream and additional sorrel if desired. Yield: 4 servings (1 quart).
Originally published as Chilled Sorrel Soup in Taste of Home April/May 1996, p59

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