Sorrel Soup
Bright sorrel is one of my first spring greens to pop up. Actually, it grows strong in the spring, dies back in the heat and comes back in the fall…love it. Sorrel’s strong sour flavor helps to stimulate and decongest the Liver and Gallbladder after Winter’s heavier foods. Use it in dressings, to flavor eggs or as an usual soup.
Servings: 4 Prep Time: 10 mins Cook Time: 20 mins
Ingredients
2 medium yellow onions peeled and chopped
2 Tbsp butter or olive oil
9 oz sorrel leaves cleaned, stems removed and minced
3 cups vegetable or chicken stock
3 cups water
1/2 cup organic cream optional
1 lbs young potatoes (I use Yukon) washed, peeled and thinly sliced
salt and pepper to taste
Instructions
In a large soup pot, heat butter or oil over medium heat. Add onions and saute until onions are transparent and soft, about 10 minutes. Add the sorrel and cook, stirring for another 2 minutes or until sorrel is wilted but still bright in color. Add potatoes, stock and water, increase heat to high and bring soup to a boil. Reduce heat to medium low, cover and simmer until potatoes are soft, 15-20 minutes. Remove from heat and cool slightly. Use an immersion blender or blender to puree the soup until smooth. Strain the soup through a mesh sieve. Season with salt and pepper to taste.
Recipe Notes
Sour, draining and clearing, sorrel stimulates digestion and clears the Liver and Gallbladder and fats from the system. High in chlorophyll, sorrel nourishes the Blood and relieves fatigue.
Primary season: Spring
