I have at last managed to raise enough energy to make some soup! As there is so much sorrel in the garden (see my last post), that is what I decided to utilise. It really is very yummy, and so very quick and easy to make. I did, quite a long time ago, put a link to my cookery website for this soup, but here it is in full. I have had this recipe for some time, so cannot remember where it originated from.
Sorrel is very easy to grow, and seems to survive both hot and cold weather. If you have never tried it, please give it a go. I love adding the leaves to salads, as it gives a nice tangy flavour and I often add it to my chard or spinach dishes as well. Rumex sp. R. scutatus (French sorrel), R. acetosa (garden sorrel),
Bunch of Sorrel
1 cup chopped onion
1 cup chopped carrot
2 chopped cloves garlic
2 tbsp. flour
1/4 cup chopped chives
3 tbsp. butter
Large bunch of coarsely chopped sorrel - stalk removed
1 litre hot chicken stock
salt and pepper to taste
Sauté onions, carrots and garlic in butter until soft. Add flour and sauté about 2 minutes. Add a small amount of the stock to prevent burning, stir and then add sorrel and chives, sauté until wilted. Add remainder of stock slowly while stirring, then simmer 3 to 4 minutes to develop the flavor. Season to taste.
Liquidise lightly and serve sprinkled with parmesan cheese or a little cream.