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.