Ingredients with Measurements:
- 1 lb sorrel leaves, washed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- 4 eggs
- 1 tbsp white vinegar
Special equipment needed:
- Blender or immersion blender
- Large pot
- Slotted spoon
- Small pot for poaching eggs
Step-by-step instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add sorrel leaves and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in heavy cream. Season with salt and pepper to taste. Keep warm over low heat.
5. In a small pot, bring water to a simmer. Add white vinegar.
6. Crack eggs into individual ramekins or small bowls.
7. Using a slotted spoon, create a whirlpool in the simmering water. Gently pour the eggs into the center of the whirlpool.
8. Cook the eggs for 3-4 minutes until the whites are set but the yolks are still runny.
9. Using the slotted spoon, remove the eggs from the water and place on a paper towel to drain excess water.
10. Ladle the soup into bowls and top each with a poached egg.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Soup: Keep warm over low heat
Eggs: Simmering water
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 23g
Carbohydrates: 12g
Protein: 11g
Sodium: 800mg
Substitutions for ingredients:
Sorrel leaves: Spinach or arugula
Heavy cream: Half and half or milk
White vinegar: Lemon juice or apple cider vinegar
Variations:
Add diced potatoes or carrots to the soup for extra texture and flavor. Top with croutons or chopped herbs for added crunch.
Tips and tricks:
To prevent the eggs from sticking to the bottom of the pot, gently stir the water before adding the eggs. Use fresh eggs for best results.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat, stirring occasionally, until heated through. Do not boil.
Presentation ideas:
Serve the soup in a shallow bowl with the poached egg on top. Garnish with chopped herbs or a drizzle of olive oil.
Garnishes:
Chopped herbs, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread and a green salad.
Suggested side dishes:
Roasted vegetables or a quinoa salad.
Troubleshooting advice:
If the soup is too tart, add a pinch of sugar to balance the flavors.
Food safety advice:
Make sure the eggs are cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Sorrel soup is a traditional dish in Eastern Europe and Russia. Sorrel is a leafy green vegetable with a tangy, lemony flavor.
Flavor profiles:
Tart, creamy, and savory.
Serving suggestions:
Serve as a light lunch or dinner.
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