Sorrel Soup

sorrel soupWe 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.

Sorrel Soup

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.

  • Diana Pappas

    This was great inspiration for my lunch today. Deborah Madison has a similar recipe for a vegetarian Sorrel and Chard soup, with leeks and potatoes and I of course added some garlic greens on your recommendation here. I spooned the soup over some leftover lentils and rice which I placed in the bottom of the bowl, and I added a dollop of creme fraiche at the end. It was off the charts.

    So far, this CSA is off to a great start! Great to meet you on Tuesday, and thanks for sharing your recipes!ReplyCancel

  • Sue Drouin

    Fantastic recipe. Even my picky children (and neighbor’s children) loved it! Thanks for helping me use my farm share food creatively!ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*

N e w s
B u z z