Perennial sorrel springs eternal. Photo by Terra
Soup is the classic dish to make with sorrel. Because sorrel "melts" down into a sauce after a few minutes of cooking, be sure to start with two or more bunches from your local farmers market.
Wash the leaves, and de-rib them if they are large to elimate any stringiness. This is easy to do -- simply hold a leaf, folded lengthwise, in one hand and pull of the stem and center rib with the other.
The recipe below is adapted from the classic French sorrel soup found in cookbooks by the likes of Julia Child and Patricia Wells. The more cream and potato you add, the milder the sorrel taste will be.
This soup is also excellent cold, with some plain yogurt swirled into it.
Sorrel Soup
2 bunches (about a pound) fresh sorrel
6 cups water
Salt and freshly ground black pepper to taste
1 pound potatoes, cubed
2 large eggs
1/2 cup crème fraiche or heavy cream
1. Wash the sorrel and de-rib the leaves if necessary. Put it in a saucepan over low heat. Cook, stirring, until the sorrel has melted into a purée and nearly all of its liquid has evaporated.
2. Add the water and salt and pepper to taste. Bring to a boil. Add the potatoes and cook over low heat until the potatoes are cooked through — about fifteen minutes. If you prefer a creamy rather than a chunky soup, put the soup into a blender or food processor and then return to the saucepan.
3. Combine the eggs and crème fraiche in a warmed serving bowl. Mix until well blended. Add a ladle of the potato and sorrel mixture and blend well. Pour in remaining potato and sorrel mixture and serve immediately. Makes six to eight servings.
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