The best sorrel soup
keep it green
If you’ve ever cooked sorrel before, you may know that it has a tendency to turn an … unfortunate color. Since sorrel’s peak season is early spring when few other vegetables are available, you pick sorrel because you’re craving that fresh green flavor and color, and then you cook it and you end up with something not very green. Often it doesn’t even retain that spunky sour flavor after long cooking, and then you have to ask yourself what is even the point of this vegetable.
I have finally found and verified a technique that keeps it green, keeps it sour (though tempered), and provides that spring tonic look and feel that I’m craving when I pick sorrel. The best part is, it’s very simple to make and can be served at room temperature. It’s a perfect, bracing spring soup.
Green sorrel soup
Adapted, apparently, by a long and winding route, from Patricia Wells
1 small onion or leek (white part), chopped (1/2 cup)
4 T butter or olive oil, divided (2 to saute the onion, 2 to puree with the sorrel leaves)
2 small cloves garlic, minced or grated
½ lb. starchy potatoes (preferably gold potatoes, russet is ok), peeled and diced
3 cups water
4 cups sorrel leaves (3 oz.), thick stems trimmed
2 T soft butter or olive oil
Saute the onion or leek in butter or olive oil in a medium saucepan 3 to 4 minutes, or until softened. Stir in the garlic, then add the potato and water. Season with salt and pepper. Cover and simmer until the potato pieces are very soft, about 20 minutes, depending on how small you cut them.
Meanwhile, pulse the sorrel leaves in a food processor until finely chopped. Add 2 tablespoons butter or olive oil and process until a smooth paste forms.
Puree the soup with an immersion blender until smooth, and then stir in the sorrel paste; or, add the hot soup to the sorrel paste in the food processor or blender and blend some more until it’s all combined and the potatoes and onions have been pureed.
Adjust the seasonings and serve. It is good hot or at room temperature (my preference), and the original recipe says it is also good cold. Serves 4 as part of dinner, or 8 as part of a tea party or appetizer spread.
