“Some old-fashioned things like fresh air and sunshine are hard to beat. In our mad rush for progress and modern improvements let's be sure we take along with us all the old-fashioned things worth while.” Laura Ingalls Wilder

Monday, May 19, 2014

Repeat Worthy Post ~French Sorrel Soup

French sorrel


Originally posted in May, 2012, with French sorrel abundant ... this is a great repost.

Three years ago I planted French sorrel, and for the first two years it was a bit neglected .. not used except for a little in Caesar salads to add a lemony punch of flavor.  It comes back each year without replanting in early spring, is drought tolerant and can be used as an herb or green.   For dinner I made its namesake soup for the first time.  It was better than I had expected.

French Sorrel Soup
serves 4

1 quart washed and diced French sorrel
1/2 cup thinly sliced and diced leeks, wild onions or ramps
2 tablespoons butter
2 tablespoons flour
1 Yukon gold potato peeled and diced in 1/2 inch cubes
3 cups chicken stock
1 cup whole milk 
2 teaspoons fresh thyme or 1 teaspoon dried
salt and pepper to taste
2 egg yolks, beaten

French sorrel soup
Heat the butter in a 4-6 quart sauce/stock pan.  Add leeks, cover and cook on med-low for about 5 minutes, stirring once or twice.   Stir in flour until mixed in .. cook about a minute.  Slowly add the chicken stock and whisk to prevent lumps of flour.  Add milk, sorrel and potatoes.  Simmer until the potatoes are soft.  Add salt and pepper to taste.  Blend in the pan to a puree with a stick blender.  Cook another few minutes on low.  With a fork, stir the egg yolks in a small mixing bowl ... and slowly add a large ladle of hot soup mix (keep stirring) to temper the eggs.  Add the tempered eggs to the soup pan but don't let the soup come to a boil.  Just stir well and continue to heat on low for another minute before serving.  This soup is very flavorful .. tasting a bit like lemony spinach.


Tonight was our second meatless dinner in a row.   We enjoyed sorrel soup, followed by baked yams in their jackets with a little salt, pepper and butter added upon serving, corn oysters, sliced tomatoes and cucumbers, and stewed cherry rhubarb.  Hubby noticed we've had a rhubarb treat three times this past week .. very observant ;) ... it's rhubarb season and we're trying to eat what the garden produces. 

10 comments:

Sandy said...

Mrs. Mac,
I'm on my way to your house for dinner, everything sounds fabulous. We try to eat meatless meals a couple of times a week, it's better for your body to avoid meat. Does French Sorrel taste like spinach? I haven't had rhubarb since leaving Michigan 30 years ago.

Mrs. Mac said...

Sorrel contains oxalic acid (the same ingredient that makes Rhubarb so tart) .. it's full of vitamin C. Being that it's drought tolerant and pretty indestructible, you should try planting some from seed .. it will bless you year after year each spring. If you can't find it, try substituting spinach and the juice of a lemon in the soup. Sorrel is more dense than spinach so perhaps add a little extra to the soup.

concretenprimroses said...

Looks so yummy! I want to try it. My perennial garden sorrel has rumplier leaves. Do you think its not FRENCH sorrel? I also read an article by a french chef that the little sorrel weed that grows in the grass (not the clover looking one, a diffent sorrel weed with spade shaped leaves) can be used for cooking but takes a long time to gather enough.
Kathy

Mrs. Mac said...

@ Kathy ... I'm not too familiar with the different types of sorrel .. garden variety or weed. My seeds were marked French .. I can imagine it would take quite a few if gathering wild sorrel 'weeds' .. to get enough to make soup. I found some other recipes such as sorrel pesto and a sauce for fish worth a try.

Sandy said...

Mrs. Mac, Thank you for the information, I will have to look for some seeds.

Lynn said...

I think I will try this recipe when fresh Wood Sorrel is available. There is always plenty growing in the gardens to forage enough for this recipe. I'll have to leave the eggs out since I've recently become allergic to them, so I'll have to use a different thickener. Thanks for the recipe.

Mrs. Mac said...

@ Lynn .. just add an extra potato to replace the egg yolks to thicken the soup. So .. I'm wondering 'why' at this age in life you are now allergic to eggs?

Anonymous said...

Hello Mrs Mc

Just wanted to say 'welcome back', I am glad to see you have posted again.

Blessings to you and your family!
Helen UK

Marie Gregg said...

Oh, my, Mrs. Mac. That soup sounds AMAZING!

Mrs. Mac said...

Thanks for stopping by Marie.

And, Helen, I'll try and get a few more current posts finished. We have been busy with 'wedding central' plans hosting our daughter's upcoming summer wedding at our home. Thanks for stopping by :) (I really miss my blog friends and writing blog posts)