Friday, March 06, 2009

Sorrel soup

It is today, that I was sitting at my desk, with loads to do and now will power to commit to doing anything at all, that I decided to make some sorrel soup. The thing was I did not know what sorrel was in English, but thank goodness there are modern technologies that can help. So after I worked out what sorrel is in English I committed myself to not only making the soup but also to writing down the process complete with the photographs!

So here we go.
For 4 portions, you will need:
1. 5 to 7 small potatoes



chop them nicely into small cubes:



then add them into salted boiling water, once they are cooked, drain them and rinse them and place them into clean water.

2. Garlic



slice it into thin slices



then add it to the yet again boiling potatoes.

3. Finally either chop the sorrel or get a jar of already prepared sorrel (no dangerous additives just water and salt) like I did.



Add it to the pot and let it boil for a while. Add salt and pepper according to your tastes. It is a very healthy dish, you can also compliment it with low fat sour cream (or yogurt) and croutons.

Final result:



Bon apetit!

5 comments:

kukushka said...

I love sorrel soup. Except her in the US you cannot find sorrel easily, so I substitute with spinach and lemon juice. In fact, I shall make the "american" version tonight! Thank you fot the inspiration.

Richard said...

I have never cooked with sorrel. I will have to see if I can find it. If not, maybe I will try kukusha's substitution.

You used a whole head of garlic? Yeah! I love garlic. I always feel there can never be enough garlic (of course, this is probably my East European anscestry speaking).

Lorri said...

This sounds delicious, and the step-by-step photos are wonderful, too.

Hugs

Angela in Europe said...

Looks yummy! I will have to try your recipe! Great idea including the pictures.

carra said...

You are very welcome Kukushka glad I had some effect!

Richard you can also substitute sorrel with stinging nettle, just stick it in the pot (if it's fresh and pour boiling water over it, so it stops stinging. Then, you can chop it :) Graham and I both love garlic, we put it almost everywhere, the more the better and good for the heart and immune system too! Maybe it is Eastern European thing, but also could be connected to the liking of French cuisine...

Lorri ~sending a bunch of hugs back~

Angela Thank you for dropping by, it seemed like you left the blogosphere for ever and now I see you here, what a pleasant surprise!

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