The last time I had sorrel was…never.
Reader Mark Bothwell may very well change that with this sorrel soup recipe. Its simplicity is sure to bring out the bright lemony flavor of the green plant’s leaves.
“For me, nothing says springtime like sorrel,” Bothwell said. “Sorrel’s delicate green leaves, with their bright citrus-like sour tang, are among the first green vegetables to appear in the spring.”
Fun fact time: Sorrel is in the same family as rhubarb (Polygonaceae).
OK, back to the recipe.
Bothwell warns you likely won’t find sorrel in your big box grocery store. Instead, he recommends going to your local farmers market (it’s a good thing we published that farmers market guide a few weeks ago). I scoped out a few vendors online and found sorrel listed on High & Dry Farm’s website. They are at the Snohomish Farmers Market every Thursday. I’m sure other markets throughout Snohomish County will be selling sorrel as well.
1 pound fresh sorrel leaves
1 medium yellow onion, diced
4 tablespoons unsalted butter
1 pinch salt, or to taste
1 quart stock (chicken or vegetable)
2 egg yolks (optional)
1 pinch nutmeg (optional)
Strip tender part of sorrel leaves from the stalks. Melt butter in large saucepan, then add onion and saute until translucent. Add sorrel leaves and stir briefly until wilted. Add stock, salt and nutmeg (if using). Heat to a simmer and stir occasionally to prevent sticking
Allow soup to cool slightly, then process briefly in a food processor or using an immersion blender. Reheat to slightly below simmer.
If additional richness is desired, whisk egg yolks in a bowl with a fork, then stir into soup before serving.