Tag Archives: sorrel

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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Local Box Meal Plan: June 6-10

Peaches – Caskey Orchards 
Blueberries – Berry Best
Sorrel OR Fennel – Tecolote Farm 
Yellow Onion – Gundermann Acres 
French Carrots – Gundermann Acres
Large Cucumbers – Acadian Family Farm
Valley Girl Tomatoes – Fruitful Hill Farm
Golden Cherry Tomatoes – Acadian Family Farm OR Tecolote Farm
New Potatoes – Gundermann Acres
Red Beet Bunch – Acadian Family Farm

 

Peach blueberry muffins – I might try subbing whole wheat flour for half of the white.

Carrot, fennel, and potato soup – I’ll use a whole fennel bulb and a whole onion, instead of the halves the recipe calls for. Because I’m hardcore like that.

Heirloom tomato sandwich – Layer sliced Valley Girl tomatoes, buffalo mozzarella, and basil on ciabatta spread with hummus. Delightful.

Chilled beet salad – One of my favorites. Roast or boil peeled beets till tender. Toss with your favorite salad greens, some crumbled goat cheese, walnuts, and balsamic vinaigrette.

Farro, avocado, cucumber, and cherry tomato salad – Unlike the previous salad, this could serve as a meal. Add chicken if you need some meat. Farro is also called spelt, and barley makes a nice substitute.

If you get sorrel, here’s a good list of sorrel recipes.

– Stephanie

Local Box Meal Plan: Sept. 20-24

This week, we’re getting:

Butternut squash – Massey
Onions – Naegelin
Potatoes – Naegelin
Black-eyed peas – Naegelin
Sorrel or lettuce
Lentil sprouts – Groovy Greens
Okra – Bradshaw
Sweet Italian peppers – Lundgren
Limes – G&S Groves
Rosemary – Pure Luck
Indian cucumber – My Father’s Farm

So I’m making:

Lentil sprout spread – Looks like a good dip.

Potato squash casserole – This has sausage to make a hearty one-pot meal.

Okra and black-eyed pea saute – Use some of last week’s hot peppers here if you still have some, or just use the sweet peppers we’re getting this week if you want a milder dish.

Indian cucumber soup with mint – This recipe calls for regular cukes, not the Indian one we’re getting, but I’m going to try using the Indian one here because they taste pretty similar.

Rosemary roast pork loin – Make this on the weekend and you’ll have plenty of leftovers for sandwiches and whatnot throughout the week.

If you get lettuce, try this sweet pepper salad with lime dressing (use your lettuce in place of the arugula). If you get sorrel, this tabbouleh with sorrel and lime looks tasty. Add chopped sweet peppers to up the veggie content.

Local Box Meal Plan: Aug. 30-Sept. 3

This week, we are getting:

Red Potatoes – Naegelin
Yellow Onions – Naegelin
Lady Cream Peas – Just Peachy Farm
Grape Tomatoes – Pedernales Valley
Basil – Various
Summer Squash – Texas Natural
White Patty Pan – My Father’s Farm
Gala Apples – Bat Creek
Cucumbers – My Father’s Farm
Arugula or Sorrel- Bluebonnet or Tecolote

So I am making:

Bruschetta with tomatoes, cucumbers, and basil – FUN FACT! Bruschetta is pronounced “broo-sket-ah” not “broo-shett-a.” The “ch” sound in Italian is like a “k” in English.

Baked stuffed pattypan squash – Second recipe on the page.

Red potato-arugula salad – If you get sorrel instead of arugula, check out this link for a bunch of good recipes.

Gemelli with yellow squash, peas, and basil – Your lady cream peas will be a fine substitute for the green peas this recipe calls for.

Pork chops with onions and apples

Sorrel-Parsley Pesto

Did you, like me, get a large bunch of sorrel instead of plums last week? Did you taste it and figure it was too strong to stand on its own as a salad green, but too tender to braise like you would other leafy greens?

Well, I thought all that too, and then did what I like to do with strong-flavored greens that I possess in large quantities: I made a pesto. I tossed it with boiled potatoes and served it as a side to grilled chicken, but it would be great on chicken or pork, or tossed with some refrigerated chicken ravioli.

Sorrel-Parsley Pesto (adapted from Two Small Farms)

2 cups coarsely chopped fresh sorrel, ribs removed
1/2 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped (or 1 elephant garlic clove)
1/2 cup grated parmesan
1/3 cup pine nuts
1/2 teaspoon salt
1/4 tsp black pepper
1/3 cup olive oil

Combine all ingredients in a food processor or blender and blend until smooth.

Local Box Meal Plan: March 22-26

Lots of tasty greens coming in this week. We are getting:

  • Bok choy from Naegelin
  • Swiss chard from Acadian
  • Red lettuce from Acadian
  • Green onions from Acadian
  • Rosemary or sorrel from Pure Luck
  • Grapefruit and limes from G&S
  • Beets from My Father’s Farm
  • Russian kale from TX Natural
  • Endive from Acadian
  • Spinach from My Father’s Farm
  • Leeks

So I am making:

Local Box Meal Plan for June 8-12

We’re moving on Saturday, and we’ve been packing up my kitchen little by little. I’ve been trying to keep as many things out as possible, but it’s hard to convince my husband that I’ll need the tagine or the immersion blender in the next few days. As such, I’ve been keeping our meals as simple as possible, not only because there isn’t much to cook with, but also because with all the packing we’ve been doing, I’m exhausted!

So I’m keeping the meal plan really straightforward. Greenling is sending us sorrel from Tecalote, blueberries from Cary’s Berry Best, cucumber from Buena Tierra or My Father’s Farm, green beans from Animal Farm, patty pan squash from Naegelin, mango from G&S groves, basil from My Father’s Farm, peaches from Caskey, sweet corn from Acadian, and French carrots from Tecalote.

Check out what I’m making — rather, “preparing:”

Sunday Brunch (that’s if my nonstick pan makes it out of a box):

  • Sorrel omelette (you can use sorrel in place of spinach in many recipes, and my favorite omelettes have spinach, mushrooms, and lots of good cheese)

Lunch:

  • Green salad with sorrel, basil (I love putting herbs in my salads!), carrots, cucumbers, sweet corn and patty pan squash

Dinner:

Snacks (I’ve enticed those helping us move with pizza and beer, but just in case they want something a bit healthier):

  • Blueberries
  • Mango
  • Peaches

Are you making anything fun with your sorrel this week?