- 1/2 cup unsalted butter
- 1 cup sliced onion
- 5 large cloves garlic, minced
- 12 cups tightly packed sorrel leaves, stems and veins removed
- 4 cups chicken stock
- 2 cups water
- 3 potatoes, peeled and diced
- 1 large carrot, peeled and cut into matchsticks
- 1 cup chopped fresh parsley
- 3 sprigs fresh dill, chopped, or to taste
- 1 tablespoon lemon juice
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper, or more to taste
- Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.
- Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.
- Puree soup with an immersion blender until mostly smooth before serving.
04/18/2018
recipepes.com
Baba's Best Sorrel Soup, recipe
PT15M
PT1H
5
455 calories
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