Several people have asked about what to do with the sorrel that our market offers in such abundance in spring and fall. Sorrel has a lemony flavor that goes nicely mixed in with salads or with anything that benefits from a touch of lemon. It also makes a wonderful soup. Here are two recipes:
Creamy Sorrel Soup
3 T butter
1 lge shallot or 1 med. onion, finely diced
about 4 C sorrel
4 C stock or water (stock is tastier)
1 t salt
1 C cream or milk
Cut potato into 1/2" pieces and boil in 1 C water with 1 t salt until it is cooked through but still holds its shape. Drain, save cooking water and set potato aside.
Melt 3 T butter in a soup pot and cook shallot or onion until translucent.
Chop sorrel and add to shallot/onion.
Cook briefly just until sorrel changes to drab green.
Add stock, potato water, pepper and salt to taste.
Bring to a boil and turn off the heat.
Add milk or cream.
Blend in batches until silky smooth.
Return soup to pot and add cooked potatoes.
Reheat gently and serve.
Chunky Sorrel Soup
1 C chopped onion
1 C chopped carrot
2 T flour
1/4 C chopped garlic chive or 2 cloves minced garlic
3 T butter
3-4 C sorrel, coarsely chopped
4 C hot stock or water (stock is tastier)
grated parmesan for garnish (optional)
Saute onions and carrots in butter until soft.
Add flour and saute about 2 minutes.
Add sorrel and chives or minced garlic and saute another minute or two.
Slowly add hot stock while stirring, then simmer 3 to 4 minutes.
Serve in bowls and sprinkle with grated parmesan if desired.
You can also serve this soup pureed if you don't like chunky soups.
If you have any other recipes for sorrel, send them in an email and I will post them.