Sorrel Soup
1 potato
1 yellow onion or 3-4 Egyptian walking onions
4 tbsp butter
8 oz. sorrel
3 cups chicken or vegetable stock
½ cup of milk
Salt to taste
1) Peel the onion and the potato, then coarsely chop the onion and dice the potato. If using Egyptian walking onions chop the greens as well. Melt the butter in a large pot over medium heat. Add the onions and sauté until tender and translucent, stirring frequently to prevent burning.
2) Add the stock to the onions and bring to a boil. Add the pieces of diced potato and reduce the heat to a simmer, cooking until the pieces have softened (about 15 minutes)
3) Coarsely chop the sorrel leaves and add them to the stock. Cook until the sorrel turns dark green (about 1 minute)
4) Blend with an immersion blender or ladle the stock into a blender or food processor and purée until smooth. Pour the stock back into the pot and keep warm over low heat. Add the salt and the milk, stir, and serve.
Sorrel Sauce and Yogurt
From Deborah Madison’s new Vegetable Literacy, a wonderful resource for recipes for your CSA box
About 2 cups sorrel leaves
1 clove garlic pounded to a puree
1/3 cup full fat yogurt or sour cream
Slivered chives or garlic chives
Sea salt
Remove the stems of the sorrel. Tear the leaves into large pieces. Put the sorrel, yogurt, and garlic in a food processor or blender and puree until smooth. Stir in the chives and season with salt. Cover and refrigerate until ready to use. Will keep several days.
Use on fish, vegetables, in sandwiches…..wherever!
