Ingredients:
2 tablespoons unsalted butter
1/2 medium yellow onion, thinly sliced
2 carrots, peeled and thinly sliced
2 stalks of celery, thinly sliced
1 cup white wine
4 cups chicken or vegetable broth
2 cups washed, picked spinach leaves
2 cups washed, picked sorrel leaves
2 teaspoons finely chopped fresh thyme leaves
Salt & pepper to taste
Instructions:
Sweat the onion, carrot and celery in the melted butter for 3 minutes over medium heat. Add the white wine and allow to reduce for a further 3 minutes. Add the chicken or vegetable broth and the spinach and bring it to a boil. Turn the heat down to a low simmer and let cook for 40 minutes.
Turn the heat off. Add the sorrel, stir it in, then immediately puree well in a blender in small batches. Return the puree to the pot and re-heat gently but do not boil. Serve in warm bowls.
Garnish with a drizzle of cream that has been steeped with roast garlic and some finely chopped lemon zest.
The green leaves of sorrel give a lemony zing to this Spring soup. Though not usually found in your regular supermarket, sorrel is easy to grow. It starts easily from seed and then is a hardy perennial that you will be able to divide and share with your friends. The young tender leaves in early spring are delicious in a salad or can be cooked like spinach as a vegetable, but you can also use more mature leaves for this recipe. The secret to success with sorrel is not to cook it too much or it becomes brown and unattractive - although it will still taste delicious.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
