We happened upon this article about Sorrel with a recipe for Sorrel soup, over the weekend and thought we would like to share it with you all. It’s from the Guardian website and talks about this delicious herb.
The article begins:
‘While everything else is just beginning, the sorrel which has been growing for months, is starting to go to seed. Little rust coloured spots are appearing on the leaves, which make it rather beautiful but remind me it’s time to make the final pick.
Sorrel is all about surprises. The tangy, lemony first bite is like no other and the crisp bright green leaves suddenly melt and turn to a silky cream when cooked. There is no half way house, you need to have it completely raw and green or almost pureed as a sauce or soup.’
To read more follow this link.
Sorrel, spinach and haricot bean soup
Serves 4
50g butter
2 large handfuls of sorrel leaves
1 handful of spinach
1 litre vegetable stock
350g cooked haricot beans
Salt and pepper
Yoghurt
Extra virgin olive oil
Pick through the sorrel and spinach leaves and give them a quick wash. In a heavy bottomed saucepan, melt the butter and add the sorrel and spinach and stir them in the hot butter to wilt. Season with salt and pepper then pour over the stock and bring to a simmer. Add half of the haricot beans and cook gently for a few minutes. Puree the soup then return to the heat and add the remaining whole beans and heat gently. Taste and adjust the seasoning before ladling out into bowls. Pour over a little olive oil and put a dollop of yoghurt on each one.
