Sorrel Soup

sorrelsoup

Sorrel is one of those odd greens that you won’t find in (most) grocery stores, but it pops up around here at farmer’s markets and CSA boxes this time of year. People usually don’t know what to do with it, but it really is delightful so I wanted to share an easy way to use up a bunch. Sorrel has a very sour, lemony flavor when raw, which mellows considerably when cooked. Some people like to put raw sorrel in salads, but that’s not my cup of tea. I prefer a good sorrel soup.

Sorrel soup recipes often include cream, but it’s not an ingredient I usually have around the house and it’s not the healthiest thing, so I thicken my soup with some 1% milk, flour, eggs, and potato. You puree everything together and don’t taste the egg and potato – you’ll just notice the nice body they give the soup. And because you puree everything at the end, don’t worry about finely chopping the ingredients. Just roughly chop, cook briefly, puree, and voila: you have a flavorful soup to brighten up any summertime lunch.

Sorrel Soup (adapted from Recipezaar)

1 tbsp butter
2 tbsp extra virgin olive oil
4 leeks, chopped
1 boiling potato, peeled and chopped
1 bunch sorrel, ribs removed, chopped
1 tsp salt
3 tbsp flour
5 cups chicken stock
2 egg yolks
1/3 cup 1% milk
black pepper

In a large Dutch oven, heat the butter and olive oil over medium heat. Add the leeks and potato, reduce heat to low and cook slowly until the leeks become translucent, 7-10 minutes.

Add sorrel to the pot, sprinkle with flour and salt and stir to combine. Increase the heat to medium and cook for a few minutes until the sorrel wilts. Gradually whisk in the stock and let simmer for another 10 minutes or so, till the potatoes are tender.

Using a traditional or immersion blender, puree the mixture until it’s smooth. Return to the saucepan over low heat. In a small bowl, whisk together the egg yolks and milk. Stir about a cup of hot soup into the milk mixture and gradually whisk it all back into the pot. Stir in the mixture over medium heat for a few minutes until the soup thickens slightly. Do not let it come to a boil or the yolks will curdle. To serve, ladle soup into bowls and drizzle with a bit more olive oil.

– Stephanie

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