We had a simple and lovely sorrel soup, along with some beautiful Montauk dayboat flounder from Sobsey’s, for dinner tonight; and everyone, even our preschooler, was pretty happy. Let’s just say it’s lucky I’m better with preparing food than photographing it, and my career as a food photographer will not be taking off anytime soon. The picture is black and white because the soup turned out orange in all my pictures, while in real life it will be a sort of dull green. So.
2 to 3 T. butter
3 stalks garlic greens
1 Texas super sweet onion
1 bunch sorrel
2 medium baking potatoes
4 cups chicken stock
Salt and pepper to taste
Thoroughly wash the garlic greens and sorrel. Dry the garlic greens, but don’t worry about drying the sorrel. Melt the butter in a medium pot over medium-low heat. Mince the garlic greens and dice the onion. Add the garlic greens, onion and a generous pinch of salt to the pot, and sweat for five minutes, without letting the onion develop any color.
Meanwhile, remove the sorrel stems and coarsely chop the leaves. Peel the potatoes, halve lengthwise and thinly slice. If you have any waiting time, submerge the sliced potatoes in cold water to prevent browning. Add the sorrel leaves, potatoes and chicken stock to the pot. Raise the heat to high, bring to a boil uncovered, then partially cover and reduce the heat so the soup is at a low simmer. Simmer until the potatoes are tender, about 5 to 10 minutes depending on the thickness of the potato slices.
Remove soup from heat, let cool briefly and puree with an immersion blender (or in batches, carefully, in a regular blender). Serve warm, at room temperature or chilled.
A little mint chiffonade makes a tasty garnish since the sorrel is so lemony. You could also add a dollop of creme fraiche. For a more substantial dish, make a little crab salad dressed in a mild, lemony vinaigrette and mound it in the middle of a shallow bowl of the soup.