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
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|
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.