John Myers
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Sorrel Soup
The perfect sorrel soup à la biggi recipe with a picture and simple step-by-step instructions.
the vegetable harvest
- Sorrel
- Parsley (curled)
- Chili peppers (mild)
- Black tomatoes
- Tomato tears of joy (or other)
- Black peppers
the liquid ingredients
- Vegetable stock
- Cream
- Yogurt
the spices
- Pepper and salt
- Mace
- Cardamom
- Garlic salt
to bond
- Tomato paste
- Butter
- Honey mustard
as a finish
- Parmesan cheese
Preface
- During the last week of September through the middle of October I am a little bit sad every year. Why ? I have to scour my raised beds and it is foreseeable how long I will still be able to enjoy the benefits of my own gardening. When I get started – always from left to right – that is, systematically. On the far left of my flower beds are sorrel, parsley and chilli. I dedicate myself to them today. So I cut back the sorrel completely – about half the amount of the parsley. So 2/3 sorrel and 1/3 parsley are the basic ingredients of today’s raised bed renovation. I also cut two chili peppers at the same time. The tomato bushes are also being plucked out again – today mainly with tears of joy (small – pear-shaped) and black tomatoes. Enbensi my black mini peppers. Off to the kitchen and first of all, sort everything well and prepare it for kitchen.
- Today the basic recipe for 4 people as a pre-soup – which can be modified in many other combinations (also as a main course)
- First, the garden ingredients are cut into large pieces or plucked (except for the tomatoes and chilli). Then fill the liquid ingredients into a sufficiently large saucepan and boil them once. Then add the sorrel, parsley and yoghurt. Put the lid on (turn on half the heat of the stove) and simmer for 10 minutes. After this time has elapsed, the sorrel and parsley have collapsed so much that everything can be mixed well with a blender. Now add the spices and the remaining ingredients.
- The tomatoes, chilli and peppers are cut into the smallest possible cubes and mixed with 3 tablespoons of tomato paste into the pureed base mixture. Let this “soup” simmer for 3-5 minutes.
- Now grate Parmesan cheese in portions and fill it into a self-service bowl. This soup is quite creamy when it is completely cooked and is mixed up again with the butter and a tablespoon of honey mustard. Fill into preheated soup bowls and simply enjoy with or without Parmesan. I now wish you good luck with the cooking and bon appetite.
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