Sorrel Soup

For years I have seen many references to sorrel in cookbooks, specifically European cookbooks, but rarely in anything from America.  Nor have I ever seen sorrel for sale in Michigan.  It frustrated me to no end....

Here is a great description of sorrel from a trusted source... http://www.herbcompanion.com/gardening/herb-to-know-sorrel-rumex-scutatus-r-acetosa.aspx

On Saturdays, John takes his cheeses to local farmers markets and usually does a bit of shopping as well.  Much to my surprise, last Saturday he brought home sorrel and tiny fresh leeks!  Whoo-Hooo!!
(Saline Farmers Market, 8am-12pm, Saturdays, downtown Saline, Michigan)

I drug out a favorite cookbook from my collection "In Season" by Sarah Raven.  Sarah Raven in an English gardener/cook and this cookbook in particular is heavy on seasonal vegetable recipe but also contains and amazing amount of herb and game recipes.  Who doesn't want to try "Deep Fried Parsley"???

I have never been disappointed in anything I've made from this cookbook and it has beautiful photography and ribbon bookmarks!! (Handy to the extreme!)

I followed the recipe closely with just a few minor alterations to suit my tastes, but it was simple and quick with a beautiful, bright flavor!  I was so happy with the results and so was the family!  I also loved the fact that this wasn't a huge recipe and the leeks didn't take over the flavor of the sorrel!

SORREL SOUP
by Sarah Raven with minor alterations by me

1 Tablespoon Butter
1 Tablespoon Olive Oil
2 Shallots, peeled and finely chopped
2 Leeks, small, finely chop the white parts only
3 Potatoes, cubed and peeled if desired, I didn't. I used small red ones, but Yukon gold would be great too!
3 cups Vegetable or Chicken Stock (I used chicken)
1/4 pound sorrel leaves, ribs and stems removed, coarsely chopped
1/3 cup Heavy cream
Salt & Pepper to taste

In a soup pot over medium-low heat, melt butter and olive oil and saute shallots and leeks without allowing them to brown about 10 minutes until soft.  Add potatoes and stock.  Simmer covered 23 minutes, add the sorrel and simmer an additional 2 minutes.

Remove from heat and place in a blender, puree until smooth, add heavy cream and check consistency.  Add additional stock if the soup seems too thick.

Garnish with fresh chives, a sprinkle of fresh chervil or a few chunks of fresh chevre!  I think the goat cheese would be SO fantastic as a garnish, it would echo the mild lemon flavor of the sorrel and still keep that fresh flavor!

Hope you enjoy as much as we did!!

 

Warm Leek & Bean Salad

Several months have gone by and I still miss my local Borders bookstore.  I can't even drive by without whining "I miss Borders....".  John was tired of hearing it, so he took me up to the Barnes & Noble on the other side of town.

Barnes & Noble is nice.  Parking is a stinker, everything fun is upstairs, I can't find anything without scanning EVERY dang title, there are no 40% off coupons, but it's ok.  What'cha gonna do?

On my last visit, I picked up River Cottage Everyday by Hugh Fearnley-Whittingsall (seriously, I had to copy and paste his name :)) which I am loving!  Simple, interesting recipes with a seasonal/local flair that are easy to get on the table with a minimal amount time.  Love it!   I adjusted it a bit to suit my tastes.

Last night John and I grilled a bit of pork and shared this salad after a day of cleaning out the garage and basement...omg.  We wrangled, hauled, burned and swept the winter right out of the place.  It was satisfying and horrible, filthy and muscle burning.  Its finished.

This salad was amazing.  Fresh and green, yet warm, hearty elements created a comfort food feeling!  It would also be fantastic with grilled romaine lettuce!

LEEK & WHITE BEAN SALAD

2 tablespoons Extra virgin olive oil

2 large leeks, cleaned and sliced in ¼ inch slices

1 can Cannellini beans, drained and rinsed

1 tablespoon fresh parsley, minced

Lettuce

1 Tablespoon whole grain mustard

3 Tablespoons Extra Virgin Olive Oil

2 teaspoons cider vinegar

Salt & pepper to taste

Pinch of sugar

Heat a skillet to medium, add olive oil and sauté leeks until tender, about 7 minutes.  You don’t want them to brown, so you may need to adjust heat. 

While leeks cook, combine mustard, vinegar and seasons in a small bowl.  Slowly whisk in olive oil until emulsified.

When leeks are tender, stir in beans until heated through.  Remove from heat and toss with parsley, salt & pepper.  Pour dressing into skillet and stir to coat evenly.  Pile a bit of lettuce onto plate and top with leek mixture.  Serve immediately.