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!!