Ingredients with Measurements:
- 4 cups sorrel leaves, chopped
- 2 cucumbers, peeled and chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the sorrel and cucumber to the pot and stir to combine. Cook for an additional 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Stir in the Greek yogurt and season with salt and pepper to taste.
6. Chill the soup in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
- Chill time: 2 hours
Temperature:
- Serve chilled
Serving size:
- Makes 4 servings
Nutritional information:
- Calories: 150
- Fat: 8g
- Carbohydrates: 14g
- Protein: 7g
Substitutions for ingredients:
- Sorrel can be substituted with spinach or arugula.
- Vegetable broth can be substituted with chicken broth or water.
- Greek yogurt can be substituted with sour cream or heavy cream.
Variations:
- Add a diced avocado to the soup before blending for added creaminess.
- Top with croutons or chopped fresh herbs before serving.
Tips and Tricks:
- Be sure to thoroughly wash the sorrel leaves before using.
- For a smoother soup, strain the pureed mixture through a fine-mesh sieve before adding the Greek yogurt.
- Adjust the seasoning to your taste preferences.
Storage Instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until warmed through.
Presentation Ideas:
- Serve the soup in chilled bowls or glasses for a refreshing presentation.
- Garnish with a sprig of fresh sorrel or a slice of cucumber.
Pairings:
- Serve with a crusty baguette or garlic bread.
Suggested Side Dishes:
- A simple green salad or grilled vegetables would pair well with this soup.
Troubleshooting Advice:
- If the soup is too thick, add additional vegetable broth or water to thin it out.
Food Safety Advice:
- Be sure to refrigerate the soup promptly after it has cooled to prevent bacterial growth.
Food History:
- Sorrel has been used in cooking for centuries and was popular in medieval Europe.
Flavor Profiles:
- This soup has a tangy and refreshing flavor from the sorrel and cucumber, balanced with the creaminess of the Greek yogurt.
Serving Suggestions:
- Serve as a light lunch or as a starter for a summer dinner party.
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Taste: Tangy, Refreshing, Herbal, Citrusy, Savory