Our Kitchen Garden herbs have had a wonderful season and we have enjoyed many uses for each of them. For the centuries old Sorrel, we have two varieties, French Sorrel and Red Veined Sorrel. Each has amazed us with beauty and bounty. Sorrel is in the same family with Spinach, Beets, Swiss Chard and Rhubarb; of these, our garden has Swiss Chard, Rhubarb and Sorrel and all have delighted us and have been featured on the tables at Good Medicine Lodge throughout the season. We have used the leaves in soups, sauces, quiches, frittatas, salads and for garnishing. We have dried and frozen leaves for winter.
4 handfuls sorrel leaves
1 pound potatoes
1 medium onion
1/3 cup butter
4 1/4 cups chicken or vegetable stock
salt and pepper
4 Tb double cream
Peel and dice the onion and the potatoes. Rough chop the sorrel.
Melt the butter in a large saucepan. Add the onions, stir to coat and stir often while cooking to soften. Add the potatoes and half the sorrel leaves. Cover the pot and cook 4 minutes, allowing the leaves to wilt. Add the stock, stir and bring to a boil. Cover the pot and reduce heat to simmer and cook until potatoes are done. Remove the pot from heat and season mixture with salt and pepper.
Blend the remaining sorrel leaves then add the soup mixture and blend until smooth. Return the soup to the pot. Pour in the double cream and add additional stock if needed. Reserve some cream for garnishing. Warm the soup through before serving but do not boil; otherwise, the soup will lose its color. Garnish with reserved cream and chiffonade sorrel leaves or parsley.
Yield: 8 cups