The last time I had sorrel was… never.
Reader Mark Bothwell may well change that with this sorrel soup recipe. The simplicity is sure to bring out the bright lemon flavor of the green plant’s leaves.
“To me, nothing says spring like sorrel,” Bothwell said. “The delicate green leaves of the sorrel, with their bright citrus-sour taste, are among the first green vegetables to appear in spring.”
Fun fact time: Sorrel belongs to the same family as rhubarb (Polygonaceae).
Okay, back to the recipe.
Bothwell warns that you probably won’t find sorrel in your large supermarket. Instead, he recommends going to your local farmer’s market (it’s a good thing we published that farmer’s market guide a few weeks ago). I checked out a few suppliers online and found sorrel on the High & Dry Farm website. They are at the Snohomish Farmers Market every Thursday. I’m sure other markets in Snohomish County will also sell sorrel.
1 pound fresh sorrel leaves
1 medium yellow onion, diced
4 tablespoons unsalted butter
1 pinch of salt, or to taste
1 liter stock (chicken or vegetable)
2 egg yolks (optional)
1 pinch nutmeg (optional)
Pluck the soft part of the sorrel leaves from the stems. Melt the butter in a large saucepan, add the onion and cook until translucent. Add the sorrel leaves and stir briefly until they have wilted. Add stock, salt, and nutmeg (if using). Bring to the boil and stir occasionally to prevent sticking
Let the soup cool slightly and then process it briefly in a food processor or with an immersion blender. Heat to slightly below boiling point.
If extra richness is desired, beat the egg yolks in a bowl with a fork and stir into the soup before serving.