Wednesday, September 24, 2008

Sorrel Soup

Because I have such a thriving bundle of sorrel by my patio steps, I desperately needed to find a use for it.

For the most part this plant is ignored, except when I tear back the flowering stalks. It graciously continues putting up more and more long smooth leaves, spilling over onto my walk.

I believe a soup is the answer for anything. If you are ailing....nothing like warm chicken soup, if your are celebrating.... bring on the stew, for large gatherings.... vegetable "along with anything else in the refrigerator that you can throw in there's always enough for one more" soup. And one mustn't forget the elegant ladies' luncheon..... butternut squash bisque or chilled zucchini soup.

Therefore, I knew there was a soup for that sorrel! Tonight was the night to make a soup for my family with the sorrel and let them imagine they were eating in a gourmet restaurant.

The recipe is given as Gladys Taber does many times in her books. I just find it so charming how this is done; rather like the recipes a friend and I intermingle into our handwritten letters when we have one to share with one another. I am calling this Creamy Sorrel Soup even though there are many other distinct ingredients. Take: 1 cup chopped onion, 1/2 cup chopped leeks, 1/2 cup chopped celery and saute in 3 Tablespoons of butter in a large pan until tender; add 5-6 potatoes, peeled and diced. Stir in 4 cups of chicken stock. Simmer this until the potatoes are done. Stir in about 10 ounces of fresh sorrel which you have coarsely chopped, cook 1 minute. Then add 1 cup heavy cream that has been warmed. Puree this in a blender in small batches until smooth. Stir in 1/2 cup sour cream until well blended. Season with salt and pepper, and garnish with fresh chives.


let's talk Shakespeare

And Shakespeare? He, indeed, is not to be classed, and timed, and treated as one amongst others,—he, who might well be the daily bread of th...