Recipes

Vegetable Sorrel Soup
  • Ingredients
  • 3 tablespoons butter
  • 5 scallions, chopped (tops included)
  • 1 cup grated, unpeeled zucchini
  • 1 cup grated, peeled carrot
  • 3/4 cup Basil Sorrel Pesto (page 21)
  • 4 cups chicken broth
  • salt and freshly ground black pepper to taste
Directions
  1. Melt the butter in a large saucepan and saute the onion, zucchini, and carrot for 4 to 5 minutes, until just tender
  2. Do not brown
  3. Add the pesto and 3 cups of the chicken broth
  4. Bring to a simmer and remove from the heat. Puree the soup in a food processor or blender
  5. Return to the saucepan and add the remaining 1 cup chicken broth
  6. Season to taste with salt and freshly ground pepper
  7. Serves 4.


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