More Uses for Garden Greens
Sorrel Soup Recipe from Ravenhill Herb Farm, Vancouver Island BC
Many of you may not grow sorrel, but, you should consider it. It is a very hearty perennial that will winter over in a pot. No need to being it indoors, simply leave it outside and it will come back every year. The bigger the pot the more sorrel you get. It adds a really nice bitter crunch to any salad as well as adding spice to a beurre blanc with fish. Alice spotted this soup recipe from Ravenhill Farms. It was a fantastic summer soup. We served it cold.
SORREL SOUP
4 cups (about 5 ounces) lightly packed sorrel leaves
4 cups (about 5 ounces) lightly packed spinach leaves
4 shallots, or one medium onion, finely chopped
2 to 4 tablespoons unsalted butter
2 cups chicken stock
1 ½ cups half-and-half
Freshly gound black pepper
CREAM TOPPING
¼ cup heavy cream
½ cup plain yogurt
Chive blossoms for garnish
TO MAKE SOUP:
1. In a large saucepan, combine sorrel and spinach with water that clings to leaves. Cook over high heat until steam forms. Reduce heat. Cover and simmer 4 minutes until limp, stirring once. Drain. Puree in blender or food processor. Set aside.
2. In large saucepan, sauté shallots in butter for 3-4 minutes until soft. Add chicken stock. Bring to boiling. Reduce heat and simmer 5 minutes.
3. Add pureed vegetables to stock, whisking constantly until smooth. Gradually whisk in half-and-half. Season with pepper to taste.
4. Puree in blender or food processor in 2 batches. Cover and refrigerate until well chilled, 8 hours or overnight.
TO MAKE CREAM TOPPING:
1. In a small bowl, gradually stir heavy cream into yogurt until smooth.
TO SERVE:
1. Stir soup well (cream will separate during chilling). Pour into serving dishes.
2. Gently float spoonfuls of yogurt mixture atop soup. Garnish with chive blossom petals.
YIELD: 4 servings
NOTE: To serve soup hot, heat through after whisking in half-and –half. Omit pureeing, if desired. Serve with spoonfuls of cream topping.
