Sorrel Soup recipe

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Ingredients

3 cups vegetable broth
2 tablespoons uncooked white rice
1 bunch sorrel, stemmed and rinsed
½ cup heavy cream
salt and pepper to taste

Nutrition Info

112.1 calories
carbohydrate: 9.5 g
cholesterol: 27.2 mg
fat: 7.8 g
fiber: 0.5 g
protein: 1.5 g
saturatedFat: 4.6 g
servingSize: -
sodium: 239.3 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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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