Sorrel is a lemony tasting leaf. I love it over poached trout, wilted over scrambled eggs and in soup. It has a delicate flavour, and like spinach, it cooks down quite a bit. It also goes brown when cooked. Our trick is to add fresh or frozen peas to the mixture to keep the soup bright green. Cut the leaves of the sorrel plant early before it bolts in late spring. It grows over and over again, so you can enjoy it all summer long. Cook it or simply slice very thinly (chiffonade) and serve it over other vegetables. It is surprising in its mild flavour.
- 3 tbsp butter or vegetable oil
- 1 cup chopped green onions or wild leeks,
- white and tender green parts
- 1/2 tsp salt, or more to taste
- 1/2 tsp pepper, or more to taste
- 6 to 10 cups sorrel leaves, washed
- 1 russet potato, peeled and chopped
- 4 cups vegetable or chicken stock
- 1 cup frozen or fresh peas
In heavy-bottomed saucepan over low heat, melt butter and add onions; cook, stirring often, until soft and translucent. Add salt, pepper and sorrel leaves; cover with lid until leaves wilt.
Add potato and stock; cover, increase heat to medium high and bring to a boil, then reduce heat back to low and simmer, covered, for 15 minutes.
Add peas and let simmer, uncovered, for 2 more minutes; remove from heat and set aside to cool.
In blender or food processor, purée soup. Taste and adjust for seasonings.
Serve soup cold or warm. We topped our soup with a cube of feta cheese, a drizzle of spruce tip oil and a garnish of dandelion. A simple drizzle of a good-quality olive oil and a sprinkle of chopped fresh chives and chive blossom will work just as well.
Makes 4 servings
About Danielle French
I founded South Pond Farms in 2008. The property is on the Oak Ridges Moraine in the traditional territory of the Anishinaabe Mississauga. South Pond started as a small food delivery business making fresh prepared meals from ingredients in my garden. Together with my family, we restored the barn, the iconic heritage silo and the land to become a destination for authentic culinary experiences, weddings, celebrations, workshops. Inspired from the farm, I also create a line of culinary products and gifts.
In 2021, I was ready to move away from the farm. As much as I loved the land and the country, it was time to let someone else bring their passion to what we had created. My new home is in Peterborough, Ontario where I’m taking some time to write, contemplate next steps, train my dogs, blog about recipes and interesting explorations and unpack!
