Sunday, June 28, 2009

After R comes S, as in Sorrel

Being in zone 5, Sorrel just squeaks by as a perennial. I planted it several years ago and it is still going strong in the garden. When the kids were smaller they just ate the leaves out of the garden. It was harvested today to make a lovely Vichyssoise. I just made it without a recipe, but this should be close.

Lemon Sorrel Vichyssoise

* 3 large finely chopped white and pale green part of leek, washed well
* 1 pound potatoes
* 4 cups chicken broth (can you say, "i-want-my-umami")
* 2 cups water
* 1/2 pound fresh sorrel
* 1/2 cup heavy cream
* Bouquet Garni
* a dash or two of Mirin
* salt

In a large saucepan cook the leek in the water over moderately low heat, stirring, until they soften, add the potatoes, peeled and cut into 1-inch pieces, the broth, and the water, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are very tender. Stir in the sorrel and simmer the mixture for 1 minute. Purée the mixture with a hand blender, strain and let it cool. Stir in the cream and salt taste, chill the soup, covered, for at least 4 hours or overnight, and serve it garnished with chiffinade of Sorrel leaves.

Freshly baked baguette dipped in this soup was heavenly.

I have always known it as Lemon Sorrel, but reading on the subject today it turns out that it is also called French Sorrel. It also appears that there are two types, a broadleaf (the one with the lemony flavour, that I am growing) and a narrow leaf variety (this is the usual kind used in French soups.)

I have found some other recipes to use Sorrel in, you can look for them in the near future.

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