There have been a lot of role reversals around here. Instead of being the weekend cook, the gardener has become the weekday cook and the Endurer rules the grill on Saturdays and Sundays.
And, as my emerald green and abundant sorrel was about to be attacked by rogue, poorly staked tomatoes, I figured it was time to experiment with the newbie in the herb patch. Plus, we have leeks! And tarragon! And parsley! Oh, my! Which led us to this amazing sorrel soup. Which, in itself, is a bit of a reversal as I am not generally the one who cooks French-inspired foods (or soup). And, in the backhanded compliment department, the Endurer raved about this tangy, silky soup for days, calling dibs when leftover night rolled around.
POD’s SORREL SOUP
3 tbs butter (Go ahead, use a little more. Waistlines and dairy issues are under consideration around here, but we didn’t feel too cheated with this modest hunk of fat. Vegans, use olive oil.)
2-3 leeks, white parts only, thinly sliced (may substitute onion, ramps, or scallions, but I think the leeks were part of what made this click for the Endurer.)
2 cloves garlic, minced
12 c. sorrel (A first for POD, sorrel is a very tart, tangy, zippy, mouth-puckering perennial. A little in a salad would go a very, very long way, although I can’t keep the Hurricane away from the plants. She loves the stuff. Although she also sucks on lemons.)
4 c. chicken or vegetable stock
1 medium potato, peeled and diced
a good bit of tarragon — at least 3 tbs (This is the secret wonder ingredient. Do not skip or scrimp.)
1/4 – 1/2 c. parsley (While the sorrel is beautiful in the ground, it turns army/dried pea green in the pot. The parsley mitigates the blah somewhat.)
2 egg yolks (If you’re interested in keeping this vegan, these can be omitted; however, they lent a beautiful silkiness and cut the acidity of the sorrel very nicely. You’ll probably want to add more vegan sour cream if you skip the eggs.)
1/2 c. cream or creme fraiche (I used vegan sour cream to appease the dairy devil. Thank the cooking gods; butter seems to leave me alone.)
salt and pepper to taste
- Melt butter in a Dutch oven over medium heat. Add the leeks (or onion, ramps, or green onions) and potato and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.
- While the leeks and potato are cooking, pour the stock into another pot and bring to a simmer.
- Increase heat to medium-high, add the sorrel leaves and a healthy pinch of salt and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally.
- Whisk in the hot stock and herbs and simmer for 15-20 minutes. Reduce heat to low.
- To finish the soup, whisk together the egg yolks with the dairy or non-dairy of your choice. Temper the yolk mixture by ladling a little soup into the eggs with one hand, while whisking with the other. Repeat this three times. Whisk the mixture into the pot and cook below a simmer — for a couple of minutes. Do not let it boil or the soup will break.
- Puree the soup with an immersion blender, season to taste with salt and pepper. It should be rather thin, but feel free to add a little flour to thicken or extra stock to thin.