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Chilled Sorrel and Spinach Soup

Oh the French. They really know how to appreciate sorrel. You too can learn a new flavor by pulling out the sorrel from your refrigerator and trying these simple but special sorrel recipes.
 
Serves 4 for a first course

3/4 pound tender spinach
3-4 ounces sorrel
2 small green onions
3 1/2 cups vegetable broth
salt and pepper
1 1/2 tablespoons cornstarch
big pinch of grated fresh nutmeg or ground anise
1/4 teaspoon grated lemon zest
6 tablespoons cream
Clean spinach and sorrel in cool water. Bunch both the greens and cut into thin slices. Trim onions and slice thin.
Combine greens and green onions with broth in non-aluminum pot. Bring to boil, stirring. Simmer 5 minutes until soft. Season. Puree soup. Stir together cornstarch with 1/3 cup of puree. Combine in pot with remaining soup. Bring to a boil over moderate heat, stirring. Add nutmeg and lemon zest. Transfer to a bowl set in a container of ice water. Cool then chill for several hours. To serve, ladle into bowls, drizzle 1 1/2 Tbs. cream onto each serving,

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