I was asked recently what food item is a quintessentially spring-season food to me. My answer – sorrel. Are you asking yourself, “What is sorrel and what do I do with it?” Sorrel is a slender plant, resembling spinach in appearance but with a citrus taste. Young leaves taste different than their more acidic older counterparts. I use sorrel as a lettuce, in the preparation of my favorite soup – sorrel soup – and in sauces.
The color and flavor evoke an image of spring in my mind. I adore it. Unfortunately, I’m not the only one; sorrel is quite popular with moths and butterflies, rabbits, deer and probably countless other creatures who I compete with for the most tender leaves.
Thankfully, Serenbe’s talented resident farmer, Paige, has perfected growing sorrel at Serenbe Farms, so I’m assured a supply of the brilliantly green leaves for Farmhouse patrons as well as for my family’s pleasure. You, too, can pick it up at the Serenbe Farmers’ Market.
I hope you are enjoying the foods that remind you of spring. It’s such a great time of year.
One of my favorite ways to experience sorrel is sorrel soup. I’m sharing my recipe. Please enjoy!
3 tablespoons unsalted butter
1 pound onions, coarsely chopped
1 small garlic clove, minced
6 cups chicken stock
½ pound potatoes, peeled and coarsely chopped
¾ pound sorrel, trimmed and torn in large pieces
salt and freshly ground pepper, to taste
Heat butter in a deep pot and sauté onions until wilted and turning golden, about 5 minutes. Add garlic and cook for another minute. Add stock and heat, then add potatoes. Simmer until potatoes are done, about 10 minutes. Stir in sorrel and heat thoroughly.
Transfer to a food processor and puree. Return to the pot and heat for another few minutes, correcting seasoning with salt and pepper if necessary.
Serve with a dollop of sour cream on top of each serving. This recipe doubles and even triples quite nicely and easily.