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Sorrel Soup

Rated as 4.25 out of 5 Stars
1

"Rich, strong-flavored soup. 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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Ingredients

20 m servings 112
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

Footnotes

  • Cook's Note:
  • You may substitute chicken broth for the vegetable broth, if you like.

Nutrition Facts


Per Serving: 112 calories; 7.8 9.5 1.5 27 239 Full nutrition

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Reviews

Read all reviews 22
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 r...

Most helpful critical review

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 fr...

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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 r...

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...

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...

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 sma...

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 mentione...

I serve this soup with hard boiled eggs and croutons. Halina 5/25/08

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 t...

Like many others, I too received a bunch of Sorrel in my CSA share. I had never tried it before this recipe. All I can say is WOW. What a phenomenal taste for so few ingredients and such a small...

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 fr...