SCHAV, A Sorrel Soup
If there’s a soup perfect for these ultra hot days, my Grandma Marad’s chilled and tart, creamy yet acidic Eastern European Schav soup. It fits the bill on many summer evenings.
Made of potato, lots of sorrel and good homemade stock, you’ll find it refreshing, filling and terribly “of the moment.”
Serve it ice cold on a hot summer day . We prefer it prepared with a strong chicken stock.
TRADITIONAL CHILLED SCHAV makes a pot full!
INGREDIENTS
- SORREL, 1# WASHED AND TRIMMED OF ANY TOUGH STEMS.
- APPROX. 6 CUPS SPRING WATER
- A LARGE SWEET ONION, CHOPPED
- ONE STALK OF LOVAGE, CHOPPED, optional , I have it in my garden…
- 3 TB UNSALTED BUTTER
- 2 TB SUGAR, OPTIONAL
- JUICE OF ONE LEMON , SQUEEZED.
- 2 LARGE EGGS SEPERATED. WE’LL USE JUST THE YOLKS
METHOD
Choose a heavy Dutch oven and melt the butter. Add the onion, then after a quick sauté, add the roughly chopped sorrel. Salt and cover to wilt. Simmer for 20 minutes.
Allow to cool slightly, then use an immersion blender to puree until smooth.
Season with sugar, lemon juice, white pepper to taste.It really is individual.
Temper the egg yolks by beating them in a small bowl. Set aside 2 cups of cooled soup and whisk the yolks vigorously into the cooled soup, then back into the pot of cooled soup. This should thicken the soup and give it a silky texture.
Refrigerate once the soup is completely cool, chill for a day.
Garnish with sour cream or creme fraiche and fresh chopped dill.
SIMPLE . REFRESHING . OLD WORLD .
