by Gay Cook
Makes 4 – 6 servings
This soup recipe was in the Millstone News last spring but I changed it by adding baby spinach to the sorrel from my garden. I reduced the amount of sorrel by half and replaced it with baby spinach. I am pleased with the change as it made a brighter green soup and less sour tasting. Both sorrel and spinach are truly spring vegetables for soups and salads. The best time to enjoy sorrel is in spring as the season progresses, sorrel becomes bitter. The “sorrel-sour” taste comes from oxalic acid that disappears with the calcium from the milk or cream.
- 2 cups (500 mL) packed of coarsely chopped sorrel
- 2 cups (500 ml) packed baby spinach, coarsely chopped
- 2 tbsp (30 ml) unsalted butter
- 1 medium onion, chopped or ramps (wild leeks) chopped
- 1 medium washed potato with skins, chopped
- 1 qt (1 L) water or stock
- Salt to taste
- 1Ž2 cup (125 ml) heavy cream or sour cream
- 6 – 8 fresh chives stems, finely sliced for garnish with the pink flower if available
1. Wash the spinach and sorrel leaves in cold water and shake off excess water. Coarsely chop.
2. Melt butter in saucepan. Add the onions or ramps. Cover and cook gently for 6 minutes without browning. Stir in the potato with the stock and bring to a boil to cook the potato about 6 to 8 minutes. Stir in sorrel and spinach along with a healthy pinch of salt (the sorrel turns a light brown at this point but will return to an olive green and cook about 1 to 2 minutes then immediately remove pot from the heat.
4. Puree the soup in a food processor or immersion blender. If serving hot, return to the heat. Check the seasoning with more salt if needed. If serving chilled, chill overnight. The cream can be whisked in at this point or slowly pour a spoonful of cream in a narrow circle. Use the tip of a knife to cut through the circle of cream to make a design. Garnish with chopped chives. If flower is available, add.