To make sorrel soup first you go to the farmer’s market.
In my case, this is in Carrboro, North Carolina. The last few weeks I’ve bought some amazing lettuce, arugula and watercress. But yesterday I hit the jackpot! Sorrel.
then you take the sorrel home and give it a good wash
and this is what you get!
And, here is the complete recipe. Make note of this, as there are NOT many recipes out there for Cream of Sorrel Soup!
1 1/2 lbs.sorrel (12 cups, packed)
3 1/2 cups chicken broth
4 egg yolks
2 cups heavy cream
Wash the sorrel and discard the stems. Cook in a covered pot, in the water clinging to the leaves, until wilted. Drain and puree in food processor.
In a large saucepan, heat the stock to simmering. Stir together the egg yolks and cream and add a little of the hot stock. Pour this mixture into the rest of the stock and cook, stirring, over medium high heat for 10-15 minutes, or until slightly thickened.
Remove from heat, cool, and whisk in the sorrel puree. Serve chilled. (Chives are a nice addition!)
If you have another great recipe, please do share! Would love to see it….