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.
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
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.
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.