Until last night, I can’t say I had ever tasted sorrel. I certainly hadn’t cooked with it at home, but I was eager to try. I asked Mike to pick some up if he saw it at the Greenmarket, and he did, adding a gorgeous bunch of spring onions to boot.
When searching for recipes that include sorrel, soup seemed to come up most frequently. I figured the simplest thing to do would be to start with my basic potato and whatever-member-of-the-onion-family-I-have-on-hand recipe (pretty much Julia’s), and add the sorrel to that. I enriched it at the end with a healthy dollop of crème fraiche and garnished it with fresh chives from the garden. The photos don’t do it justice, but it really was a lovely pale green, fresh and bright tasting, and perfect for a chilly spring night.
Potato, Spring Onion & Sorrel Soup
3 tablespoons butter
1 large bunch spring onions
4 large baking potatoes
8 cups water
3-4 cups sorrel leaves
1/3 cup crème fraiche
Salt and pepper
Fresh chives for garnish
Melt butter in a large soup pot over medium heat. Trim and chop the spring onions (you can substitute regular onions or leeks if you wish – I use about 2 cups total) and add them to the pot. Season with salt and cook a few minutes until softened. Peel the potatoes and chop them into chunks of relatively equal size (I cut mine into about 1 inch chunks; small chunks will cook more quickly). Add the potatoes to the pot, cover with 8 cups of water, and season with salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 30-40 minutes. Tear or chop the sorrel leaves into small pieces and add them to the soup, stirring through. Simmer for an additional five minutes, and then turn off the heat. Puree with an immersion blender until smooth. Taste and adjust seasonings if necessary. Stir in the crème fraiche, ladle into bowls, and top with chives.