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Spring Arriving 20110511

First Greens. This is sorrel on its second year. There's enough grown now for a salad this weekend, which we will probably serve to dinner guests on Friday. I'm thinking some of our fresh new green "walking" onions, Hazelnut oil, white wine vinegar, toasted almond flakes and some of last years raspberries thrown in for good measure. That should complement the tartness of the sorrel.


Sun through a sorrel leaf

© 2011

Comments

( 6 comments — Leave a comment )
asakiyume
May. 11th, 2011 11:03 pm (UTC)
I love sorrel!! We have sorrel in our garden! I like to make sorrel soup!

Your salad sounds delicious.

(... I also like to use exclamation points, apparently.)
barry_king
May. 18th, 2011 08:06 pm (UTC)
Well, there's more Sorrell.... So.... Mind sharing your soup recipe, prettyplease?
asakiyume
May. 19th, 2011 01:41 am (UTC)
Sure thing!

I basically use a recipe from The Silver Palate Cookbook, except that where it calls for 10 cups of sorrel, I just use however much I have (usually more like two or three cups?), and where it calls for two sticks of sweet butter, I usually use canola oil or olive oil, and way less:

1/2 lb (2 sticks) sweet butter (but see above)
2 large yellow onions, thinly sliced
4 garlic cloves, chopped
10 cups fresh sorrel, stems removed (but see above)
4 cups chicken stock
3/4 cup parsley (often I don't have this, so I just use a dash of some other herb)
1 teaspoon salt (or more, or less)
2 teaspoons ground nutmeg
pinch of cayenne pepper
sour cream and fresh chives for garnish if you want (I never do)

so, heat up your butter or oil, add the onions and garlic, cook until tender and lightly colored, then add sorrel, cook until wilted, then add everything else an dsimmer for 50 minutes, then puree, taste, add other bits of salt and pepper if wanted, etc., and eat!


barry_king
May. 19th, 2011 11:28 am (UTC)
Cool. And so simple! I have to use butter or olive oil because Cara Sposa can't tolerate any grain fats. Not that I'm complaining, mind.

Thanks, muchisimo. I think it's fitting that this should be the first "Soup of the Day" for 2011. Although I'll probably have to use green onion instead of yellow, or possibly shallots and cut back on the garlic a clove or two.
asakiyume
May. 19th, 2011 02:01 pm (UTC)
Shallots sound like an excellent substitution--same with green onions!
barry_king
May. 19th, 2011 02:18 pm (UTC)
How could I not? They're the only things currently growing in the vegetable plot.
( 6 comments — Leave a comment )