Sorrel, for those who have never had it, is a leafy vegetable that grows great in pots and is perfect for this climate.
Mine endured the heat of this past summer and the cold of the snow last winter.
The refreshing flavor — cool, clean and green, akin to watercress and lovage — makes it a great addition to salads or sandwiches along with, or even instead of, lettuce.
The following soup capitalizes on that great flavor, it goes together quickly, and it can be served hot or cold. Plus, the pale celadon color is comforting as well as appetizing.
If you can’t find sorrel, you can substitute spinach with a pinch of lemon zest.
Cream of Sorrel Soup
1 cup packed coarsely chopped sorrel leaves and some tender stems
3 cups water, divided use
3 chicken-flavor bouillon cubes or 1 tablespoon chicken base
2 egg yolks
1/2 cup heavy cream
1 tablespoon dry sherry
Salt, to taste (optional)
In blender, blend sorrel leaves and stems and 1/2 cup water until finely chopped, about 15 seconds.
In 2-quart saucepan over high heat, heat sorrel mixture, bouillon, and remaining 2 1/2 cups water to boiling. Reduce heat to low; cover and simmer 10 minutes.
In small bowl, with white whisk or fork, beat egg yolks, cream and sherry; stir in small amount of hot soup. Slowly pour egg mixture back into soup, stirring rapidly to prevent lumping; cook, stirring constantly, until sorrel soup is slightly thickened (do not boil or soup will curdle). Taste and season with salt, if needed.
Serve sorrel soup hot or refrigerate to serve cold later.
Makes 3 1/2 cups or 4 first-source servings.
From “The New Good Housekeeping Cookbook” (1986 edition)