A couple of weeks ago when I was at my regular farmers market, I was given 6 bunches of sorrel that the farmer was not able to move. A lot of people don’t know what to do with sorrel, sometimes it’s mistaken for lemony spinach, which it’s not. A few small leaves are wonderful added to a green salad for a hit of refreshing acidity. A larger quantity can be cooked down to fill omelettes, or to make soups and sauces as in the famous sorrel sauce created by the Troisgros brothers served with seared salmon fillets at their Michelin 3 star restaurant in Roanne, France. A match made in heaven.
I used my sorrel as a flavouring for omelettes, just cook it with a little butter until it flops into a purée and just add a spoonful to the centre of the omelette before folding. However, this time I made soup.
Most recipes for sorrel soup cook the leaves with the potato mix, but in this recipe the sorrel is added raw when blending the soup. This keeps the flavour fresh and the colour green. Oh, and please make some lovely rustic croutons to serve with the soup. For me they are an absolute must, the contrast of the smooth soup and the buttery crunchy croutons is just gorgeous.
- 50g butter
- 1 small onion, finely chopped
- 1 small leek, finely sliced
- 2 – 3 potatoes, peeled and diced (about 400g )
- 1 litre good chicken stock, and a little more if needed when reheating
- sea salt flakes, freshly ground pepper, grated nutmeg, a pinch of sugar
- 200g peas, cooked. (frozen is fine)
- 2 handfuls sorrel, washed and cut into ribbons
- about 4tbsp thick cream
- 4tbsp cooked peas, a few small sorrel and tarragon leaves
Melt the butter and cook the onion and leek in it until soft but not brown. Add the potatoes and stock and simmer until the potatoes are cooked. Transfer the soup to a blender with the peas and sorrel and purée until smooth and bright green. Return it to the saucepan, season with sea salt, pepper, a little grated nutmeg and a pinch of sugar. Add the cream and reheat without boiling. (if you boil the soup when reheating the soup will loose its colour) Ladle into 4 bowls and put a spoonful each of the peas and a few small sorrel and tarragon leaves on top. Serves 4.