Sorrel is not so easy to find in cities unless you are close to a good food market although I see it is sold in French Metro stores under the herb section.
Most chefs are familiar with sorrel as it is popularly used for fish sauces as well as excellent with egg dishes and in combination salads generally. However it makes a delicious soup too so it is worth getting out into the countryside and foraging for it. Fortunately it is now in season and grows profusely in shady areas along the hedgerows. In fact it was as a 8 year old walking on the way to school that I intuitively pulled my first sorrel leaf from a ditch and was immediately struck by the delicious shock of bitterness it contained! I wondered for years why no one was cooking with it!
Sorrel growing wild in the garden hedge:
Ingredients required: (serves 4)
Splash of olive oil (1 tablespoon)
3 shallots thinly sliced
2 cloves garlic thinly sliced
3 potatoes thinly sliced
1 litre water
Quart litre chicken stock
3 handfuls sorrel
Sea salt & black pepper to season
1 pinch of fresh parsley to serve (optional)
Wash the sorrel and set aside. In the pan heat the olive oil. Then add the shallots and garlic, Mix regularly. After three minutes add the sliced potato. Keep mixing regularly. Add the water and the chicken stock and bring gently to the boil. Once the potatoes are soft remove from heat. Place the raw sorrel in the blender and add the potato stock on top. Blend for 1 minute. Place the soup back in the pan and season with salt and black pepper. Bring back almost to boil but don't boil. Serve immediately. You can add a few sprigs of flat leafed parsley or a little butter or creme fraiche if you wish. I think it's fine just as it is. A little garlic bread or a glass of dry white wine won't do any harm either!
Bon appetit!
Ingredients required: (serves 4)
Splash of olive oil (1 tablespoon)
3 shallots thinly sliced
2 cloves garlic thinly sliced
3 potatoes thinly sliced
1 litre water
Quart litre chicken stock
3 handfuls sorrel
Sea salt & black pepper to season
1 pinch of fresh parsley to serve (optional)
Wash the sorrel and set aside. In the pan heat the olive oil. Then add the shallots and garlic, Mix regularly. After three minutes add the sliced potato. Keep mixing regularly. Add the water and the chicken stock and bring gently to the boil. Once the potatoes are soft remove from heat. Place the raw sorrel in the blender and add the potato stock on top. Blend for 1 minute. Place the soup back in the pan and season with salt and black pepper. Bring back almost to boil but don't boil. Serve immediately. You can add a few sprigs of flat leafed parsley or a little butter or creme fraiche if you wish. I think it's fine just as it is. A little garlic bread or a glass of dry white wine won't do any harm either!
Bon appetit!
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