Sorrel, Sweet Sorrel

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!

Sorrel Soup

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

sour cream

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.