Thursday, 29 September 2016

Sorrell Soup

Hello Dear Reader,

This beautiful herb, Sorrel, found its way into my garden by default, I had bought a punnet of "French Provincial Herbs" so along with Marjoram and Thyme I planted out the Sorrel and now look at it.

I actually had tried it in three different locations, in the garden, until it was happy. I now have an abundance of this unusual herb. After googling "What to make with Sorrel" I came upon this recipe for classic Sorrel Soup. It is delicious, can be served hot or cold and just lovely with some fresh bread and butter. The original recipe called for two egg yolks however I didn't have any eggs when making this recipe. I don't think it will alter the taste so much, as the texture. I think the egg yolks that are called for in the recipe add a more luxurious mouth feel and a slightly thicker soup but I didn't miss them.

Ingredients for Sorrel Soup, from top left-4 cups chicken stock plus 2 cups water, salt and pepper, sour cream to serve, a good bunch of Sorrel(you will need 3 cups of finely chopped Sorrel), 60 grams butter plus 20 grams extra to finish soup, 2 tablespoons plain flour, 3/4 cup thickened cream
And 1/3 cup finely chopped onion
In a heavy based saucepan, melt the 60 grams of butter and add onion. 
(This is the pot that I saved after the charcoal chicken event, a while ago. It is still a bit black but each time it goes in the dishwasher it gets lighter.)

And sauté until transparent, don't let it colour
Meanwhile, bring the 4 cups of chicken stock and 2 cups of water to a gentle boil
Chop Sorrel up finely


Once finely chopped, measure out Sorrel, you will need 3 cups
Add finely chopped Sorrel to sautéed onions in saucepan
Keep stirring until the Sorrel has wilted. It will happen quite quickly and it will also lose its vibrant green colour
Now add the plain flour and cook away on lowish heat for 5 minutes, stirring every now and then
After 5 minutes on lowish heat
Ladle in some hot chicken stock and give it a good stir
Continue ladling in the chicken stock until all used and then add in the 2 cups of water, stirring the whole time

Bring to a gentle simmer

And add the cream
Again, stir well to incorporate cream
Its probably not the most attractive soup, but it is delightful
Serve with sour cream, parsley and some fresh bread and butter

So, tell me, what unusual herbs do you use? Any other suggestions for Sorrel?

1 comment:

  1. Thanks for this recipe, I used to grow some for the chickens and then we had a very hot summer and it died. Never thought to try a soup, what a lovely idea. Ta

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