*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!!
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.
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.
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 amount of effort. I followed the recipe exactly and used an immersion blender. Thanks for sharing!
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.