Verbena Chef sorrel soup with matza dumplings

[Guest guest]

I was told that fresh sorrel had a stronger flavor than the dried herb.

But I think it's the other way around. The dried herb is aromatic first so

to me it's stronger. Varieties: some leaves are arrow shaped; others look more

like baby spinach (heart shapes).

 

this would be a green potato leek soup.

the matza dumplings are made with dairy -- not s[ch]maltz

 

 

* Exported from MasterCook *

 

Forley's Sorrel Soup with Potherb Dumplings

 

Recipe By :Diane Forley of Verbena Restaurant, NYC

Serving Size : 8 Preparation Time :0:00

Categories : New Import Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

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FOR THE SORREL SOUP:

2 tablespoons olive oil

1 large onion -- finely diced

2 leeks -- trimmed, split, rinsed, finely diced

1/4 pound sorrel (about 3 cups)

2 quarts water or vegetable stock

1/4 pound spinach (about 4 cups packed)

1 tablespoon fresh lemon juice

2 each lemon zest

Salt and freshly ground black pepper

1 recipe Forley's Potherb Dumplings

 

Heat the olive oil in a 4- to 6-quart Dutch oven over medium heat. Add the onion

and leeks and cook, stirring occasionally, until softened and translucent but

not colored, about 12 minutes. Stir in the sorrel and cook until it begins to

break apart, about 5 minutes. Add the water, spinach, lemon juice, and zest and

cook until the spinach is wilted, about 3 minutes. Season with salt and pepper.

Process with a handheld blender or in a food processor or blender until just

pureed.

 

TIPS - Choose sorrel with firm, bright-green, crisp leaves. Avoid sorrel with

woody-looking stems or leaves that are yellow or wilted. As all sorrel matures

it becomes more acidic, whereas the smaller leaves tend to be less acidic.

Refrigerate fresh sorrel in a plastic bag for up to three days. Dried sorrel can

be stored in a container in a cool, dark place for no more than six months. --

http://www.mycustompak.com/healthNotes/Food_Guide/Sorrel.htm

 

 

Description:

" Spinach and sorrel soup "

Source:

" The Greenmarket Cookbook, Joel Patraker and Joan Schwartz (2000) "

 

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Per Serving (excluding unknown items): 346 Calories; 15g Fat (37.6% calories

from fat); 17g Protein; 38g Carbohydrate; 4g Dietary Fiber; 80mg Cholesterol;

320mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable;

0 Fruit; 2 Fat.

 

NOTES : This wonderful spring recipe reminds me of my grandmother's soup with

knaidlach -- matzo-meal dumplings. Diane gives us a soup that is tangy and

lemony, with the bonus of light-as-air dumplings made from herbs, spinach, and

ricotta-and a touch of matzo meal. (Makes 6 to 8 servings)

 

Nutr. Assoc. : 0 0 0 0 1423 1582 1423 0 0 2130706543 0

 

 

* Exported from MasterCook *

 

Forley's Potherb Dumplings

 

Recipe By :Diane Forley of Verbena Restaurant, NYC

Serving Size : 0 Preparation Time :0:00

Categories : Batters & Breads New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups chives -- (cut in 1-inch lengths)

2/3 cup fresh tarragon leaves

6 cups fresh parsley leaves

2 cups ricotta cheese

2 large eggs

2 large egg whites

1/3 cup grated Parmesan cheese

Additional Parmesan -- optional garnish

1 Pinch grated nutmeg

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/2 cup flour

1 1/2 cups matzo meal

 

1. Put the chives, tarragon, and parsley in a food processor and mince. Add the

ricotta, eggs, egg whites, Parmesan, nutmeg, salt, pepper, flour, and matzo meal

and process until well mixed.

 

2. Shape into 1- by 1/2-inch ovals with your hands. Place on a sheet pan and

refrigerate about 1/2 hour.

 

3. Bring a 1-quart saucepan of salted water to just under a boil and cook the

dumplings in batches until cooked through, about 5 minutes each batch. Divide

them among 6 to 8 soup bowls and ladle the sorrel soup over the top. (The

dumplings are best eaten immediately.) Sprinkle with grated Parmesan, if

desired.

 

Source:

" The Greenmarket Cookbook, Joel Patraker and Joan Schwartz (2000) "

Yield:

" 2 pounds "

 

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Per Serving (excluding unknown items): 2317 Calories; 88g Fat (34.3% calories

from fat); 123g Protein; 255g Carbohydrate; 21g Dietary Fiber; 644mg

Cholesterol; 2283mg Sodium. Exchanges: 13 1/2 Grain(Starch); 12 Lean Meat; 5

1/2 Vegetable; 10 Fat.

 

NOTES : See Forley's Sorrel Soup with Potherb Dumplings. (Makes about 2 lbs

dough.)

 

Nutr. Assoc. : 0 3412 3394 0 0 0 0 1034 962 0 0 0 0