sorrel soup

And he had a little help from the chef, who served hot sorrel soup for lunch.

Additionally, sorrel soup has just enough cream to make it silken.

A variation of the traditional French sorrel soup.

During his silence Cristo returned with two bowls of sorrel soup and some warm bread, and then left us.

Sorrel soup is also consumed by Latvians.

A summer sorrel soup, also popular in pre-Revolutionary and today's Russia, is known as green shchi.

Sorrel soup is a soup made from water or broth, sorrel leaves, and salt.

His fresh sorrel soup!

Fresh, slightly bitter sorrel soup, the essence of green, is quickly followed by tomato consomme that is crystal clear but tastes bright red.

Zupa szczawiowa - Sorrel soup made of sorrel leaves, served with hard boiled egg.

Noodle soup, beet soup and sorrel soup are also consumed by Latvians.

A spring meal can begin with creamy sorrel soup or consomme with shreds of sorrel leaves.

Local cuisine may include cream of sorrel soup with riesling or baked pike-perch with sauerkraut and potatoes.

Around a candle-lit table, the guests dined on sorrel soup, rack of lamb and a quartet of sorbets.

I had been living off moldy potatoes and cabbage and watery sorrel soup ever since I entered the monastery.

Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and green borscht (sorrel soup).

Why should a man like this pilfer pewter plate from peasants, steal sorrel soup from servants and bad bread from bakers?

Shchav, a sorrel soup in Polish, Russian and Yiddish cuisines, is sour from the sorrel.

SORREL soup, grilled fish with artichokes and blueberry tart are among my favorite dishes to serve on an evening in early summer.

Soups are much more authentic, both hot (shchi, boršč, sorrel soup) and especially cold sour soups which provide cooling relief during the hot summer.

They ate "pond soup," a moss-colored sorrel soup with crayfish and celery-root-puree atolls, while floating, submerged to their rib cages, in water.

To brighten sorrel soup, a sorrel butter can be stirred in at the end; to make it, puree a cup of sorrel leaves in a food processor.

Mr. Miner's profusion will include sorrel soup with caraway sippets and cheddar biscuits, and poached striped bass with a cucumber sauce.

Sorrel soup is characterized by its sour taste due to oxalic acid (called "sorrel acid" in Slavic languages) present in sorrel.

For starters, choices are Parmesan souffle; country terrine of ham, pork and chicken liver; chilled sorrel soup with cucumbers and croustade of creamed wild mushrooms.