I’ve just finished writing an article on growing and using sorrel. As I was writing, I realised that what an article about sorrel really needed was a photograph of a bowl of sorrel soup to accompany it. So I made a pan of soup, thinking it didn’t matter what it tasted like, just so long as it looked appetising in a photo. Once the photo was taken, I tried the soup and was surprised by how good it tasted, given that it was so quick and easy to make – this is a recipe I’ll be using again. If you’ve got some sorrel growing in the garden, or can get hold of a couple of handfuls of the lemony leaves here’s the recipe –
2 tbsp olive oil
1 onion, peeled and chopped
1 large potato, peeled and chopped into cubes
1l good vegetable stock
a couple of large handfuls of sorrel leaves, washed with the centre stalks stripped out
freshly ground black pepper, and possible a little salt
Heat the oil in a large pan. Add the onion and cook on a lowish heat for a few minutes, until it starts to soften without browning. Then add the diced potato, stirring to make sure it is coated with the oil. Cook for a further couple of minutes before adding the stock. Bring to the boil, them simmer until the potato is soft – about 10 to 15 minutes, depending on how small your potato cubes are.
When the potato is tender, throw in the sorrel leaves and stir. They will lose their lovely fresh green colour and become a sludgy, olive green, which isn’t unattractive, but it is quite a dramatic change.
Blend the soup until smooth, season with pepper and, if needed, a little salt. Gently reheat the soup before serving. A dollop of crème fraiche goes well with the lemony flavour of the soup, and a sprinkling of dried chilli flakes gives it an extra kick.