Wednesday, May 25, 2011

Sorrel makes me smile.

This is sorrel, a lettuce, herby vegetable that has a lemony aftertaste.  I planted it last year, ignored it mostly, and added it to salads now and then. When it went to seed, I used the seed stocks as bouquets and then cut them all back.  It grew from the same base, and here it is again this year, bright and happy to greet me every day.

It is not in my regular repertoire of herbs.
I had to make myself try it in different things before I adopted it.
Very much like arugula!

Today's recipe is Cream of Sorrel Soup coming to us from Two Small Farms, CSA, in California.

Clean, shred from the midrib and chop:
1/2 cup of sorrel leaves
1 1/2 cups lettuce leaves

Saute' them until wilted in 1, 2 T of butter, until you have 2, 3 T of leaves.
5 Cups of chicken or vegetable stock
Simmer about two minutes. Remove from the heat  and add a ladle of soup to
1/2 C of cream
3 beaten egg yolks
Combine all ingredients and heat until the soup thickens slightly, but does not boil.
Makes about six cups.

Original source: Joy of Cooking


  1. p.s. This plant is healthy and unfussy, providing plenty of leaves for a constant supply of soup bases and pesto. Yes. Pesto.

  2. I'm so glad you posted this. I have some sorrel growing and wondered what to do with it.

  3. I don't think I've ever cooked sorrel. Thanks for the heads up.

  4. Please to meet you Sorrel. You look... how to put it? Very... leafy. I like the fact that you go with mr Chicken, one of my favourite foods. :-)

    Many thanks.

    Greetings from London.

  5. I also have a sorrel plant but have only used it to make a sauce for fish. I will try this soup...sounds great!

  6. I have masses of sorrel in my garden in France and also in the UK, love it. It goes into everything in our dishes. Soup is fantastic and it is so yummy in salads. Diane

  7. I don't think I've ever tried it myself but sounds delicious! Have a great weekend :-)