SCHAV (SORREL AND GARLIC SOUP)
My hubby, who is Jewish grew up eating this from a jar. He says he likes the homemade version much better. Don't worry about using a whole bulb of garlic, the flavor mellows as it cooks. Serve this soup cold. A dollop of sour cream goes well with this soup and you can double the recipe. Sorrel has long green leaves and has a slight tart taste.
Provided by Jo Zimny @EmilyJo
Categories Vegetable Soup
Number Of Ingredients 12
Steps:
- Combine 4 cups soup broth with the 4 cups of water in a big soup pot. Add in the chopped onion, garlic, cubed potato, turmeric or saffron, bay leaf, red pepper flakes and salt.
- Bring to a boil and then reduce heat and cook for 30 minutes. Remove the bay leaf.
- With a stick blender puree everything in the pot. Bring back to a boil and add the sorrel leaves. Cook for another 3 minutes. Stir in the citrus juice and refrigerate for at least 3 hours or until completely chilled.
- Serve with a dollop of sour cream, and a piece of crusty bread.
- Enjoy!
CHEF JOEY'S ORGANIC HEMP MILK
I have been making my own organic hemp milk for quite a long time. When you make your own it is stronger then what you buy in the grocery store, so be prepared to taste more of the hemp flavor. You will need a high powered blender for this to break the seeds down. I have a Vita-Mix and it works perfect. You will also need a seed bag to strain the milk from the seeds. I got mine online. Here's a link: http://www.therawfoodworld.com/index.php?cPath=100156&gclid=CK-i0bn8-JwCFSn6agodRFvDag
Provided by Chef Joey Z.
Categories Beverages
Time 6m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Fill the cup of a large blender with 7 cups of water.
- Add the hemp seed, honey and vanilla.
- Blend for a few minutes to ensure the seeds are all broken up.
- Taste your milk. If its not sweet enough or flavored enough, add more sweetener or vanilla. You can also add almond extract as well.
- If you are happy with the milk let it sit for a few minutes to let the water get into the seed puree. This step is important because it will help plump the seeds up and prevent them from leaking out into the milk while you're straining it.
- Once the milk is strained put in the fridge.
- Drink it up quickly this stuff won't keep too long.
- Bon Appetit!
SCHAV( COLD SORREL SOUP)
I've got a bunch of sorrel growing (at least I hope it overwinters) and no recipes. Here is one that looks good. I'm estimating how many it serves.
Provided by Dienia B.
Categories Clear Soup
Time 50m
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Pick over and wash sorrel.
- Chop leaves very fine.
- Bring water to a rolling boil
- Drop in sorrel.
- Cook for 10 minutes.
- Cool.
- Pour into quart jars.
- Serve in cold bowl with dollop of sour cream,
- topped with scallions and radishes.
- Plunk potatoes around.
Nutrition Facts : Calories 361.1, Fat 3.4, SaturatedFat 2, Cholesterol 6.3, Sodium 636.4, Carbohydrate 75.6, Fiber 9.6, Sugar 3.6, Protein 9.2
SORREL AND GARLIC SOUP
Sorrel -- a tart spring herb rich in vitamins A and C -- paired with garlic for an elegant soup. A bulb of garlic may seem like a lot, but the flavor mellows as the soup cooks.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Combine 7 cups water, the onion, garlic, potato, saffron, bay leaf, red-pepper flakes, and salt. Bring to a boil in a medium saucepan. Reduce heat to medium; simmer, partially covered, 30 minutes.
- Pour soup through a fine sieve into a bowl, pressing on solids with a ladle to extract all the liquid and force through 1/2 cup solids. Return liquid and puree to pan; bring to a simmer over medium-high heat. Stir in sorrel; cook until wilted, about 3 minutes. Stir in lemon juice.
- Preheat oven to 375 degrees. Arrange bread slices on a rimmed baking sheet. Using 1 teaspoon oil, lightly brush one side of each slice. Season with pepper. Bake until golden brown, about 8 minutes.
- Divide soup among 4 bowls. Drizzle each serving with 1/2 teaspoon oil. Serve soup with baguette croutons.
Nutrition Facts : Calories 292 g, Fat 6 g, Fiber 4 g, Protein 8 g, Sodium 677 g
SCHAV BORSCHT - SORREL SOUP
I found this on RecipeSource and they say that they got it from A Jewish Mother's Cookbook by Elaine Radis. I halved it as they're only 3 of us - and added garlic - it was great!
Provided by Tina and Dave
Categories Greens
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the sorrel thoroughly in several changes of cold water. Remove and discard the stems. Chop the leaves into thin ribbons. You can make this with spinach but the taste will be different. Sorrel has a sour/bitter flavor.
- Heat the butter or oil in a 3 quart saucepan and saute, the sorrel and onions.
- Cook stirring, for 10 minutes until the sorrel is wilted and the onion translucent. Add water and salt.
- Let the soup simmer for 25 to 30 minutes more.
- Remove from heat and stir in sugar. Add the lemon juice a little at a time, tasting constantly to achieve the degree of tartness that pleases you.
- Beat a tablespoon or two of the soup into the egg yolks, then stir egg yolks into the soup. Reheat the soup but do not let it boil after adding the egg yolks.
- Serve hot or cold, accompanied by sour cream.
Nutrition Facts : Calories 76.3, Fat 5.2, SaturatedFat 2.9, Cholesterol 73.1, Sodium 422.7, Carbohydrate 6.9, Fiber 0.3, Sugar 5.2, Protein 1.1
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