avg —
Green Sorrel Soup with Egg and Chicken
Instructions
You can use plain chicken breast for a leaner soup or any bone-in piece for a richer broth. Rinse the meat, place it in salted water, and boil for about 20 minutes after the water reaches a rolling boil. Skim the foam carefully throughout, or for a perfectly clear broth, strain the liquid through a fine-mesh sieve or a doubled layer of cheesecloth before continuing with the recipe.
While the chicken simmers gently on the stove, wash and peel the potatoes, the onion and the carrot. Use a vegetable peeler for the potatoes and the carrot to keep waste low, and trim only the very ends of the onion to preserve as much flesh as possible for the soup.
Finely chop the onion into small even pieces. The smaller the dice, the more gently the onion will dissolve into the broth as the soup cooks, leaving behind only its flavour rather than firm distinct chunks in every spoonful.
Cut the peeled potatoes into small or large cubes, whichever you prefer. Smaller cubes cook through faster and give a creamier broth, while larger cubes keep more of their shape and provide a heartier texture in the finished bowl.
Cut the peeled carrot into small even cubes too. Cubes give a more rustic country presentation than the more refined grated or julienned styles, which suits the homely character of this springtime soup beautifully.
Boiled eggs go in directly when serving, so you can boil them at the same time as the soup itself simmers on a back burner. Place them in a separate small pan, cover with cold water, bring to the boil, and let them cook for ten minutes before plunging them into cold water to stop the cooking and ease the peeling later.
Rinse the sorrel leaves thoroughly under cold running water to wash away every last trace of dust, soil and stray insects. Pat the leaves dry with a clean cloth or paper towel, then chop them finely. The long stems can stay; they soften nicely during cooking and never turn tough or stringy in the soup.
Add the prepared potatoes, carrots and onion to the pot with the chicken and broth. Continue cooking over medium heat for fifteen minutes, until the potatoes are completely tender when pierced with the tip of a sharp knife. Then turn off the heat and prepare to add the greens.
Add a portion of the chopped sorrel and stir gently. Sorrel must never go in earlier during cooking, otherwise its lovely tangy flavour and the vitamins it contains evaporate quickly. Cover the pot with a lid and let the soup steep undisturbed for seven minutes, then ladle it into warm bowls.
Place a few halves of boiled egg into each bowl, add a generous spoonful of sour cream and the remaining fresh sorrel, and finish with a small pinch of freshly ground black pepper. The cool sour cream gently rounds out the bright acidity of the sorrel, creating that beautifully balanced flavour the dish is famous for. Enjoy your meal!
Tips
- 1
Sorrel loses much of its colour the moment it hits hot liquid, so add it at the very end and give the soup just a brief steep. If you want to preserve the maximum amount of green colour and tangy flavour in your finished bowl, reserve a small handful of finely chopped raw sorrel and sprinkle it over each portion just before serving at the table.
- 2
Free-range farm chicken gives the broth a richer body and a more satisfying flavour than supermarket battery birds. For another bright greens-based dish to serve alongside this soup at lunchtime, try our refreshing vitamin smoothie in a blender with kiwi and celery for a complete springtime midday menu.
- 3
If fresh sorrel is unavailable in your area, you can substitute a generous handful of young spinach plus a teaspoon of lemon juice to mimic the characteristic acidic note of true sorrel. Frozen sorrel from the freezer aisle also works well in a pinch and saves preparing it during the brief seasonal window in early summer.
- 4
Serve the soup hot in cold weather and chilled when temperatures soar above the comfort zone. For a more substantial summer lunch, pair it with a layered fish salad such as our beautifully presented Mimosa salad with pink salmon, which uses many of the same boiled egg techniques featured in this recipe.
FAQ
Can I freeze leftover sorrel soup? +
Yes, freeze the soup without the sour cream and the boiled egg garnish, both of which split unappealingly when reheated from frozen. Cool the broth completely first, then transfer to portion-sized containers and freeze for up to three months. To serve, thaw overnight in the refrigerator and reheat gently on the hob without bringing back to a full boil. Add fresh boiled egg, a generous swirl of sour cream and a pinch of fresh herbs just before serving.
What can replace sorrel in this recipe? +
When fresh sorrel is unavailable, use a generous handful of young tender spinach leaves combined with a teaspoon of fresh lemon juice or apple cider vinegar to mimic the characteristic acidic note of true sorrel beautifully. Frozen sorrel from the freezer aisle also works very well in a pinch and saves preparing the soup during the brief seasonal window when sorrel is freshly available. Watercress also makes an unusual but interesting substitute with similar peppery character.
Is sorrel safe for daily consumption? +
Sorrel contains naturally occurring oxalic acid, which can interfere with calcium absorption when consumed in very large amounts on a daily basis over time. Most healthy adults can comfortably enjoy two or three servings of sorrel a week without any concerns at all about their general wellbeing. People with kidney problems, gout or a history of kidney stones should consult a doctor before adding sorrel regularly to their personal weekly meal rotation.
Can the soup be served cold? +
Absolutely. Chill the cooled soup thoroughly in the refrigerator for at least three hours and serve in deep bowls topped with extra sour cream, fresh chopped dill, and a few thin slices of cucumber for a refreshing summertime first course. Many traditional cooks actually prefer the cold version, since the chilling allows the flavours of the sorrel and the gentle chicken broth to mingle more fully before the dish reaches the table for serving to guests.
- Comment
or post as a guest
Be the first to comment.
