Tuesday, May 24, 2011

Sorrel Soup

I made a sorrel soup the other night. It was a recipe my mother sent me a long time ago that I had never tried, because I never got around to looking for sorrel. I bought some at the farmer's market last weekend and then realised that it grows all over the place. It is, in fact, not only a weed, but the same weed I spent my childhood smearing myself with after encountering a stinging nettle (there is no scientific evidence that it is actually effective, but to my memory, it worked. There is definitely something to be said for the placebo effect). 


A big bunch osorrel leaves, stems trimmed off.  Wash well as for spinach.
Potato scrubbed but leave skin on.  Chop into cubes and  parboil or put in microwave for 4-5 minutes.
Bunch of spring onions chopped fine including greens
3 Cups of vegetable stock
2 tablespoons Olive oil
Nutmeg, salt & pepper

Heat oil, medium, add onions and sorrel leaves
, stir and cook for three minutes till leaves turn bright green.
Add potato, vegetable stock, cook for about 6 minutes or until potato is fully cooked.
Grate in nutmeg
Leave to cool a bit and blend til smooth, return to pan to heat through if necessary.
Taste, add salt & pepper to liking.

Has it's own flavor, doesnt taste like anything else.

Oh I also added a large pinch of dry mint with the potato & veg stock.

enjoy elaine

It's a teensy bit poisonous though, do you shouldn't have gallons of it. And the nutmeg is key! I used regular onions instead of spring and started the onions first - before adding the sorrel. In the future, I would leave the onions in longer to get them to sweeten up a bit more as a counter to the sour sorrel, although that wouldn't be necessary with spring onions.

I had it with two whole grain Ryvita crackers with some peanut butter. So satisfying.  

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