Yes, there are sweet, wild strawberries and big bunches of fresh basil and piles of ruby red rhubarb. But the thing that has me up and over to the Evanston Farmers Market early Saturday mornings? Sorrel. An unassuming green with arrow-shaped, bright green leaves sorrel is mostly ignored by the farmers market crowds. That’s probably because they don’t realize what a delicious soup you can make with it. Tart, lemony and soooo good. And it’s so easy! Simply saute a few onions in your choice of oil, add three or four good sized bunches of chopped sorrel leaves (minus the stems), sprinkle a little flour over and add water or broth, simmering ’til all is cooked through. To finish, blend the whole potful and swirl a little cream or soy cream into each serving. NOTE: As much as I love this soup, a little goes a long way. There is a lot of vitamin C, potassium, vitamin A and fiber in sorrel, but also a lot of oxalic acid which means you should not overindulge. Also, use an enameled pot for best taste.
Makes 6 to 8 small servings
Sorrel Soup Ingredients
- 4 Tbsp your choice or oil, butter or coconut oil
- 1 large, 2 medium or 3 small onions, chopped
- 4 bunches sorrel, washed, stems removed and roughly chopped
- 1 Tbsp all-purpose flour
- 6 cups vegetable broth or water
- salt and freshly-ground black pepper
- cream or soy cream to garnish
- Saute onions in oil until very soft.
- Add chopped sorrel and continue to saute until all is very soft.
- Sprinkle 1 heaping Tbsp flour over all and stir in.
- Add broth, water or combination of both to pot and stir. Simmer for three or four minutes.
- Using an immersion blender, blend contents of pot.
- Serve soup hot, with a swirl of cream or soy cream.