Thu 27 May 2010
Sorrel is a is lovely, leafy plant that is one of the first things to appear in the garden each spring. It has a lemony flavour and can be used to add zing to salads.
If you cook sorrel, it wilts very fast and turns a rather unappetizing shade of green. However, it is wonderful spring soup ingredient. I recently made this sorrel and chive soup recipe from A Year in Lucy’s Kitchen and it was a big hit. I did not have time to make the chive oil, but I’m sure it would be a great addition. This soup can be served hot or cold.
To avoid additives, preservatives and artificial flavours/colours when making this, either make your own chicken stock or purchase one without additives, such as Imagine Organic Chicken Broth. Also be sure to use fresh lemon juice. Concentrated lemon juice contains sodium benzoate, which is a preservative that many people, including my husband, are allergic to.
Sorrel and Chive Soup with Chive Oil
1 tbsp olive oil
1/2 cup peeled and cubed Yukon Gold potatoes
1 cup chopped leeks (white and light green parts only)
4 cups chicken stock
3 cups torn sorrel leaves
1/2 cup chopped chives
1 to 2 tbsp lemon juice
Salt and freshly ground pepper
Heal oil in a pot over medium heat. Add potatoes and leeks and saute for 2 minutes, or until slightly softened. Add stock and bring to boil. Reduce heat and simmer, uncovered, for 10-12 minutes, or until potatoes are tender. Add sorrel and chives and simmer gently for 4 minutes, or until sorrel has dissolved. Puree soup. Add lemon juice, salt and pepper and reheat. Sprinkle with dots of chive oil. Serves 4.
Combine 1/2 cup olive oil, 1/2 cup chives, 1/4 cup chopped green onions (green parts only) and a pinch of salt to blender or food processor and blend until smooth. Heat mixture in a small pot over medium heat until it simmers, about 3 minutes. Cool and strain. Makes about 1/2 cup. Keeps in fridge for a month. Use to garnish plates, soups, fish and poultry dishes.
From A Year in Lucy’s Kitchen by Lucy Waverman