Best 2 Chilled Sorrel Soup Recipes

Embark on a culinary journey to the heart of refreshing flavors with our chilled sorrel soup recipes. These delectable soups, crafted with the tangy goodness of sorrel leaves, offer a symphony of flavors that will tantalize your taste buds. Discover the classic chilled sorrel soup, where the vibrant green hues of sorrel blend harmoniously with tangy lemon and creamy yogurt, creating a delightful balance of flavors. For a smoky twist, try the sorrel soup with smoked salmon, where the rich smokiness of salmon complements the sorrel's tanginess, resulting in a captivating flavor experience. If you prefer a touch of spice, the sorrel and nettle soup with spicy meatballs is sure to satisfy your cravings, with its combination of tangy sorrel and earthy nettles, enhanced by flavorful meatballs and a hint of spice. Indulge in the creamy sorrel soup with avocado and asparagus, where the smooth avocado and crisp asparagus add a delightful textural contrast to the tangy sorrel base. With each spoonful, these chilled sorrel soup recipes promise to refresh and rejuvenate your senses, leaving you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHILLED WATERCRESS, SPRING NETTLE, AND SORREL SOUP

Chilled Watercress, Spring Nettle, And Sorrel Soup image

Provided by Steven Satterfield

Categories Soup/Stew Leafy Green Low Fat Vegetarian Kid-Friendly Lunch Healthy Watercress Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 spring onion, sliced and washed
2 young leeks, sliced and washed
2 stalks green garlic, sliced and washed (or 1 large garlic clove, chopped)
1 tablespoon kosher salt
4 cups vegetable stock or water
3/4 pound watercress (3 to 4 bunches)
1/4 pound spring nettles, blanched if stinging variety
1 bunch sorrel leaves (1 to 2 ounces)
Crème fraîche, extra virgin olive oil, and leek or green garlic tops for garnish

Steps:

In a large saucepan, warm the olive oil and butter over medium heat until the butter is foamy. Add the onion, leeks, garlic, and salt, and stir to coat. Let cook 10 minutes, then add 4 cups stock or water. Bring to a simmer. Add the watercress and nettles and simmer just until tender. Using a fine-mesh sieve over a bowl, strain the soup, separating the liquid from the solids, but reserve both. Transfer both to the refrigerator and cool 2 hours. Remove the separated cooled soup ingredients from the refrigerator and recombine. Puree the soup in batches in the food processor or in a blender, and add the sorrel leaves a little at a time. The soup will have some texture. When finished processing, taste for seasoning and adjust as needed. Refrigerate until ready to use.
Transfer the soup to chilled bowls and garnish with a spoonful of crème fraîche, a drizzle of olive oil, and a few thin slices of leek tops or green garlic tops.

CHILLED SORREL SOUP

Chilled Sorrel Soup image

This is a tart, refreshing cold soup with lovely spring green color. I especially like serving sorrel this way.-Sarah Seltzer, Sacramento, California

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings (1 quart).

Number Of Ingredients 8

Ingredients

1/2 pound fresh sorrel
4 cups water
1 tablespoon lemon juice
2 egg yolks
1 teaspoon salt
1/4 teaspoon pepper
Sour cream
Additional chopped fresh sorrel, optional

Steps:

Remove center ribs and stems from sorrel; tie ribs and stems in a bundle and wrap in cheesecloth. Chop leaves into this strips. In a 2-qt. saucepan, combine water, lemon juice, sorrel leaves and bundle of stems. Simmer for 20 minutes; discard stem bundle. , In a small bowl, beat egg yolks; add a small amount of sorrel mixture, stirring constantly. Return all to the pan. Cook and stir until soup thickens (do not boil). Cool; chill for several hours. Add salt and pepper. Garnish with a dollop of sour cream and additional sorrel if desired.

Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 596mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

To make the best sorrel soup, choose fresh, young sorrel leaves. Older leaves can be tough and bitter.
If you can't find fresh sorrel, you can use frozen or dried sorrel. Just be sure to adjust the amount you use according to the package directions.
Sorrel soup is a great way to use up leftover vegetables. Just add them to the pot and simmer until they're tender.
You can also add meat or fish to the soup if you like. Just be sure to cook it until it's done before adding the sorrel.
Serve sorrel soup chilled or at room temperature. It's also delicious served hot.

Conclusion:

Sorrel soup is a delicious, refreshing, and nutritious soup that's perfect for any occasion. It's easy to make and can be tailored to your own taste. So next time you're looking for a new soup recipe to try, give sorrel soup a try.

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