Wednesday, September 7, 2011

#66 - Sorrel Soup

Our friends at Star Hollow Farm are responsible for this one. In our box of produce this week, we got this leafy vegetable called sorrel and a recipe for what to do with it. Here it is.

Sorrel Soup

From Star Hollow Farm Not only did Farmer Randy give us the recipe, but he also gave us practically all the ingredients. We ordered the "Sorrel Soup Pack" and it came with the sorrel, the potatoes, and the onion. Not bad. So this recipe is a really simple vegetable soup. You saute some onions. Add the potatoes, sorrel, and chicken stock. And then puree it in a blender or food processor. This was a pretty tasty soup. It's weird because it was pretty much just blended up vegetables, but it was surprisingly good. The sorrel kind of tastes like spinach, so we'd say that this is like a potato-spinach soup, but we've never had potato-spinach soup, so we're not exactly sure. Either way, it was tasty, and you should try it next time you have any loose sorrel lying around.
  • 1 1/2 Tbs butter
  • 1 small onion, finely chopped
  • 1/2 lb potatoes, peeled and cubed
  • 1 1/2 cups tightly-packed sorrel, stemmed
  • 3 cups chicken stock
  • 1/4 cup sour cream
  • Salt
  • Pepper
  • Lemon juice
  1. In a large heavy pot, melt butter over medium heat.
  2. Add onions, and saute until soft but now brown.
  3. Add potatoes, sorrel and 3 cups chicken stock.
  4. Bring to a boil, reduce heat, cover and simmer for 10-15 minutes until vegetables are very soft.
  5. Cool soup and puree until smooth in a blender or food processor.
  6. Add sour cream, lemon juice, salt, and pepper to taste.
  7. If needed, heat through without boiling, or chill and serve cold.


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