Made a simple Sorrel Soup using the following ingredients:
- 3 cups of vegetable broth.
- 2 Tablespoons of uncooked white rice.
- 1 bunch of sorrel, rinsed thoroughly and stemmed.
- 3/4 cup of rice milk
- 2 Tablespoons of soy butter or natural butter substitute (Earth Balance vegan butter).
- Salt and ground black pepper to taste. (I used about 1/2 teaspoon or salt and a dash of black pepper.)
- In pan, bring vegetable broth to boil.
- Stir in white rice and boil for 8 minutes.
- Stir in sorrel and boil briefly.
- Remove from heat. Let cool.
- Blend in blender. I used a heavy-duty Vitamix blender.
- Return to medium-low heat and stir in vegan butter and rice milk.
- Add salt and pepper to taste.
Made slightly more complex Sorrel Soup with the recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison. Ingredients:
- 3-1/4 cups of vegetable broth.
- 3-3/4 cups spring water.
- 1 onion, chopped
- 3 red potatoes, peeled and thinly sliced
- 1 large bunch of chard, stems removed
- 2 cups of sorrel leaves, stems removed
- 1-1/2 cups of rice milk
- 5 Tablespoons of Earth Balance vegan butter
- Sea Salt
- Freshly-ground black pepper
- Heat vegan butter over medium-high heat.
- Add onion and potatoes and cook (occasional stirring) for about 8 minutes.
- Add 1/2 cup spring water and scrape anything off the bottom of the pan.
- Add chard and sorrel and 1-1/2 teaspoond of sea salt.
- Cook about 5 minutes or until greens have wilted down.
- Add 3-1/4 cups of vegetable broth and 3-1/4 cups of spring water.
- Boil and then simmer for 12-15 minutes.
- Let cool.
- Puree soup in blender and return it to the pot.
- Add sea salt and pepper to taste.
- Add 1-1/2 cups of rice milk and 3 Tablespoons of vegan butter and set on a very low simmer until vegan butter is melted and mixed in.
