The uncommon but extremely flavorful Sorrel is excellent raw in a salad or as an ingredient in this very humble soup. Sorrel is not often seen in stores but worth attention nonetheless. A slender herbaceous perennial and member of the Polygonaceae family Sorrel has arrow shaped lime green leaves with a mild taste of citrus and kiwi.
Cream of Sorrel Soup
1 leek, chopped
2 Tbsp unsalted butter
4 medium potatoes, peeled and chopped
4 cups chicken or vegetable stock
1 large bunch of Sorrel
1 clove garlic
1/2 cup heavy cream or whole milk
Salt and pepper to taste
Saute the chopped leek in the melted unsalted butter until tender and translucent. Add the chopped potatoes and sauté a few minutes longer. Add the stock and bring to a low boil then reduce heat and add Sorrel and garlic. Continue cooking until potatoes are tender.
Puree in a blender or food processor then return to pot on low heat and stir in cream. Continue until warm throughout but be careful not to overheat or the cream will break apart. Season with salt and pepper to taste. Garnish with chopped parsley and a drizzle of olive oil, if desired. Serve immediately.
Prep time: 15-20 min