Barbara Kafkas Sorrel Soup Recipes

BABA'S BEST SORREL SOUP

Steps:

• 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.

BARBARA KAFKA'S SORREL SOUP

Steps:

• Melt the butter in a medium saucepan. Add the sorrel, and cook over medium heat for 2 minutes, or until the sorrel has wilted. Add the chicken stock. Bring to a boil. Lower the heat, and simmer, uncovered, for 20 minutes. (The soup base can be made ahead to this point and refrigerated for as long as two days if the finished soup is to be served hot; if it is to be served cold, continue and then refrigerate. The finished soup improves after sitting for a day.)
• Beat the egg yolks and cream in a small bowl. Slowly ladle in some of the hot soup base, whisking constantly, until a third of it has been added. Whisking the remaining base in the saucepan, slowly pour in the egg-yolk mixture. Slowly bring to a boil, whisking constantly, until it is thickened and coats the back of a spoon.
• Remove from the heat. If serving hot, add salt to taste and serve immediately. If serving cold, refrigerate, whisking occasionally until it is fully chilled, to keep it smooth. If it is too thick, thin with a little milk. Add salt to taste before serving.