The greatest recipe for making succulent, juicy skirt steak that your family and friends will adore.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup unsalted butter
- 1 cup sliced onion
- 5 large cloves garlic, minced
- 12 cups tightly packed sorrel leaves, stems and veins removed
- 4 cups chicken stock
- 2 cups water
- 3 potatoes, peeled and diced
- 1 large carrot, peeled and cut into matchsticks
- 1 cup chopped fresh parsley
- 3 sprigs fresh dill, chopped, or to taste
- 1 tablespoon lemon juice
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper, or more to taste
Instructions
- Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.
- Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.
- Puree soup with an immersion blender until mostly smooth before serving.
- Substitute leeks for onion if desired.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 1000 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Never in my life have I tasted a soup with so much flavor in every bite…and each bite was better than the last! I will be watching all my sorrel plants to see when they’ve grown enough to make this soup again.
I really enjoyed this soup! I made a half batch and had a few tweaks due to what I had on hand. Didn’t have fresh dill or parsley, so used dried dill. Plus I had a little leftover spinach, so included that. left out the garlic and cayenne and didn’t miss it because the citrus flavour was so nice. I received a bunch of sorrel in my Farm Share this week and wasn’t sure how to use it. This soup was a real winner. could be adapted to any type of greens I would think.
This soup is so tasty and almost has a pickle flavour. I’m always anxious for the sorrel to be ready in the spring so I can make this soup.