Sunday, May 22, 2011
Regardless of your relative preference for sorrel versus robins, here is what you should do with the former, adapted from this recipe.
1 tbsp pasture butter
2 large-ish red spring onions, halves lengthwise and sliced (white/red part only; about 1 cup)
1-2 stalks green garlic, chopped (2-3 tbsp)
2 sprigs fresh thyme
1 bay leaf
2 large yellow potatoes, peeled, halved, and sliced
3 cups chicken broth
2-3 big handfuls spinach, briefly steamed or blanched, drained, and chopped
1 bunch sorrel, sliced
Salt & freshly ground black pepper
Next, add the potatoes and stir to coat with the onion and garlic mixture. Saute for 3-4 minutes, then add the broth, cover, and bring to a boil. Reduce the heat and simmer for about half an hour, until potatoes are tender.
Meanwhile, put the sorrel in a Cuisinart and blend until finely chopped.
When the potatoes are soft, remove the bay leaf and thyme stems. Stir in the spinach and then use a hand blender to puree the soup (or pour the soup into a regular blender to puree, which may be easier to do in small batches). Add salt and a little freshly ground black pepper to taste.
Ladle into bowls, and serve with some crusty multigrain brain and aged gouda.