Sorrel is an early, easy leafy green vegetable to plant in the perennial vegetable garden.
Garden sorrel or Rumex Acetosa and French Sorrel Rumex Scutatus both have a tangy lemon flavour. I’m not sure which one I am growing but it may be the French because of its pointed leaves. Sorrel looks like its weedy first cousin wild Dock but is a brighter, springier green. They all look a bit scruffy but are equally useful. Sorrel for soup and salad and Dock (with a bit of spit) to calm a stinging nettle rash when you are out walking.
This recipe is adapted from one given to me by my friend Creta Pullen. Creta, her husband Bill, and their two very enthusiastic dogs run Ocean Song Retreat Bed and Breakfast. Creta is an outrageous cook and always concocting something new. It was Creta who gave me my Sorrel starts.
- Cut a bunch/handful of Sorrel.
- Wash and sort it and set it in a jar until you are ready to use it.
- Sauté a chopped onion or leek or shallot in olive oil.
- Today I added a little fresh chopped ginger and some turmeric and 4 bay leaves.
- Stir to colour and soften while dicing up a Russet potato and
chopping 2 carrots.
- Now add these to the onions and stir some more.
- Any white wine in the fridge? A glug or two can go in now.
- After the wine is absorbed add your home made chicken or vegetable stock.
(There will be more on making stock later).
- Let it all cook up gently until the carrots and potatoes are tender.
- Strip the sorrel leaves from their stems and roughly cut up the leaves.
- While the stock cools do something else (lay the table, boil an egg or two).
- Fish out the bay leaves and put them in the compost.
- Now with whatever blender technique you use, blend the soup and sorrel leaves together. Return to the pot and adjust the seasoning. I add a little pepper here but no salt.
- Now it is time to add your own favorites. A little milk or cream or butter will soften the flavor. Tonight I made soft boiled eggs.
- Some warm French bread, a glass of wine and supper is yours and goes down a treat.