More than anything else I can think of, sorrel falls straight between herbs and greens
Use it as a leafy herb – like parsley, basil or mint – chopping it up to use in salsa verdes, dressings or stirring it into soups (like this creamy sorrel soup recipe) for a bit of fresh flavor.
Or, use it as a green – ripping the tender leaves into salads and stir-fries. The tart and bright flavor of sorrel makes it particularly good at adding some life to potatoes, eggs, and whole grains. It is also delicious with salmon.
Sorrel is classically paired with cream, sour cream, or yogurt – adding a vibrant green color and tartness. Sorrel is also a great addition to other cooked greens. Add a handful or two when you cook spinach, chard, or kale for a lovely sour kick. Sorrel soup is a wonderful comfort food on a cool evening – to enjoy out on the deck!
Enjoy! Your farmer, Tam
Spring sorrel image from Mother Earth News – go here for a whole bunch of sorrel recipes.
Creamy sorrel soup recipe
- 1 tbsp butter
- ½ cup onion, small dice
- ¼ cup carrots, peeled and diced small
- ¼ cup celery, washed, trimmed and small dice
- 1 cup starchy potatoes, small dice
- ¼ cup basmati rice
- 2 cups vegetable broth
- ½ cup milk or cream
- 1 cup sorrel, washed, spun dry and chopped
- 1 tsp fresh thyme, minced
- sea salt and fresh ground pepper
Place a 3 quart enameled Dutch oven over medium heat. Add the butter and as it melts add the onions, carrots and celery. Season them with a finger pinch of salt and a few grinds of fresh pepper.
Let the vegetables sweat until tender then add the potatoes, rice and vegetable stock. Bring the soup to a boil then reduce the heat to a simmer.
Cook until the rice and potatoes are tender. Anywhere between 20 and 30 minutes. Once they are tender add the cream, sorrel and fresh thyme.
Heat the soup through and until the sorrel is wilted. Taste and adjust the seasoning.