Sunday, May 24, 2015

Wild Rice and Sorrel Soup

Another fine creation...I make kick-ass soups!

Here is another successful and delicious dish I threw together--sorrel and wild rice soup. As I've said many times before, I cook a meal based on what is in my cupboards and refrigerator. Rarely do I plan a meal.

I had a beautiful bunch of sorrel from my Homestead Farms, Fresh Organic Vegetables CSA stash, and leftover wild rice that I had made last Tuesday. I often cook a large batch of some variety of rice or tri-color quinoa to get me through the week. The rice or quinoa can be added to salads, soups, eggs, or as a side to another food.

The Soup

In a saucepan, on med/low setting, heat 2 cups of low sodium organic chicken broth, add olive oil and 1 TBSP of unsalted butter (I like the flavor these two items add to my homemade soups). Let that heat until it starts to bubble (not a hard boil). Turn heat lower to prevent boil, stir in cooked rice. Then add garlic and paprika. Let cook for about a 1 minute, then throw in sorrel leaves. Stir all together while cooking, less than a minute. Then pour into a bowl and eat!

Mmm...a filling but light, lemon-y soup; distinctive and delicious.


2 cups of Imagine Organic Low Sodium Chicken Broth
1/2 tsp of Bragg's Organic Extra virgin
1 cup of cooked Lundberg Wild blend Rice
Unsalted butter
Szeged Hungarian paprika
2 gloves of fresh organic garlic
Fresh sorrel leaves (as much as you like, I used about 1/2 cups

*CSA - community supported agriculture program

food chick

Eat, drink, be merry and validate for parking (TM)

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