I published a version of sorrel soup in the Millstone on June 28 2012, but am turning to this delicious soup again with a variation. Sorrel is a somewhat novel herb for people in Lanark County and throughout Canada.
Sorrel is traditionally enjoyed during springtime just after it comes up in the spring with tender green leaves similar to spinach. Sorrel is not a well-known herb, but easy to grow as a perennial plant. This lemon-flavoured herb is slightly sour-tasting and makes a delicious olive green soup or the tender leaves adds a tasty bite to salads. It is high in vitamins and calcium. The soup can be served hot or cold, garnished with bacon bites, smoked salmon pieces or just chopped chives. The “sorrel-sour” taste comes from oxalic acid that disappears when cream is added, as the oxalic acid changes by the calcium in the milk product. Sorrel soup is popular in European cuisines and is often called “green borscht” as a cousin to the standard borscht soup.
- 2 cups (500 ml) packed, washed, trimmed sorrel
- 2 tbsp (30 ml) unsalted butter
- 1/2 cup (125 ml) chopped green or white onions or ramps (wild onion)
- 1 – 2 garlic cloves, chopped
- 1 chopped medium washed potato with skins
- 3 cups (750 ml) chicken, vegetable stock or water
- 1 cup (250 ml) heavy cream or sour cream
- Break off the sorrel stems. Wash the sorrel leaves in cold water and shake off excess water.
- Coarsely chop.
- Melt butter in a saucepan over medium heat.
- Add the onions or ramps and garlic and cook gently for 5-6 minutes without browning.
- Stir in the potato and stock or water, bring to gentle boil and cook until potato is tender about 10 minutes.
- Stir in the sorrel (the sorrel turns a light brown at this point.
2 bacon slices cut into small pieces and fried until crisp or slice of smoked salmon, cut into small pieces or chives, cut finely.