Sorrel cream soup

 

Sorrel soup..  Sorrel is a FOREVER favorite! So many childhood memories wandering in the gardens behind the houses, or picking sorrel from the field with my friend  for grandma to can it for the winter. I've eaten and cooked so many variations it's hard to count, but this was the latest.

Luckily no need to can sorrel in SD, grows easily all year around, and I caught my youngest on several occasions picking a bunch to eat raw.

If potato powder is used it is ready in no more than 10 minutes, what's not to love? 

The recipe below makes a lovely sour soup. Depends how is your taste bud when it comes to the sourness , adjust the amount of sorrel. Maybe try with a bit lees first? We love sour, so this was absolutely the right amount.

Ingredients

200 gr (7 ounces) fresh sorrel leaves, torn

2 potatoes, Russet or Yukon gold. Replace with 6 heap-full tbsp of potato powder (I always have  Idahoan potatoes in the pantry).

3 cups (750 ml) vegetable broth or chicken stock + 3 cups water  (750 ml)

3 eggs to stir in the soup for some extra protein and calories, can be omitted for a vegan version

salt and pepper to taste

3 tbsp sour cream to stir in the soup (optional) and extra for serving

For serving 

A few extra suggestion: hard boiled eggs, fried bacon bits, pan roasted almonds in olive oil, sprinkled with cayenne pepper. 

Peel the potatoes and cut into small cubes. 

In a medium pot (at least 2 liters / quarts) boil the potatoes for 15 minutes in the water plus stock, adding additional pinch of salt and pepper, depending how salty the stock is or how much pepper one prefers. Start with 1/4 tsp.

Meanwhile wash as tear the sorrel leaves into thirds or halfs. In a small bowl also whisk the 3 eggs.

Stir in the eggs and add the sorrel, boiling them for an additional 2 minutes. Not more, the sorrel looses the color really fast.

Using an immersive blender bled together the potatoes and sorrel until creamy, add the sour cream and mix a little bit more. I tend to not add any sour cream into my soups but rater offer them at serving only, in case someone has lactose sensitivity.

Bon appetit!

Green tomato - sorrel soup

 

Very excited about this one, not only all main ingredients came from my yard and raised beds, it is also a very fond childhood memory, us, kids, picking sorrel

It is a new soup for me that I tried once and immediately fell in love with. As with everything I'm not a person of recipes, I will prepare how and what I feel good for my own taste.

Using what I have is my main priority. I get frustrated of complicated recipes, and well, basically I never follow any recipe for cooking, like I definitely do for baking.

Soo.. long story short, don't forget this is home cooking, twist it to your taste. The ony trick, if you haven't gotten one yet, go get an immersion blender like... yesterday, but latest now..

Here is what I used today.

Ingredients (for about 2 liters - 2 quarts) of soup

50 g (half a stick) of butter

2-3 tbspoons of vegetable oil 

1 shallot , I used half of those giant onions that sell around here

300 g green tomatoes

200 g of sorrel 

750 ml (3 cups) of  broth (I used chicken-little beef and veggies broth I made in the InstaPot)

500 ml + 500 ml (4 cups) of water 

2-3 boiled yellow gold potatoes (or 4-5 tbsp Idaho potato flakes)

salt and pepper

Greek yogurt (any yogurt, really) for serving

 

Boil the potatoes (or microwave them for about 10 minutes using a lightly closed plastic bag, reuse one from the veggie packaging), peel and chop them into smaller chunks.

Chop the onions, small enough to saute fast, but don't fret about the size, they'll be pureed.

Chop the tomatoes into small chunks, or you can use a turmix to puree them slightly. 

Chop or tear the sorrel into smaller pieces, like half or a third of a leaf.

Melt the butter, add the onions and start sauteing, adding small amount of oil as needed, not to stick the onions to the bottom.

When glassy add the tomatoes and the sorrel, saute them for about 2-3 minutes, and 500 ml (2 cups) of water. Add the broth, salt and pepper to taste, and when starts boiling reduce the heat to low / medium low to just simmer, coverand simmer for 25 minutes. Add the remaining 500 ml of water.

Reduce from the heat, use the immersion blender and blend it all together, add 2 potatoes and blend well. Check consistency, if prefer thicker add the extra potato. Same with the potato flakes, add 4 tbsp potato flakes first, and add more to adjust consistency of needed.

Serve with yogurt and your favorite bread or crackers. I love Finnish rye bread buttons, lightly toasted naan, or toasted bread cubes, anything you have in the cupboard, really.

Bon appetite!