Green Herb Soup with Sorrel
I love soup. My family loves soup. We always try to keep a pot or two around the house. I’m always looking for quick, easy ones and this one works. The best part is that the soup is flavorful and you don’t need to make stock. Sorrel is difficult to find, except in the Farmers Market. Its flavor is said to be of kiwifruit or wild strawberries–a little tangy. Use a smaller amount of liquid for a heartier, thick soup. You might like this soup served with homemade croutons. You can puree this soup, but if you use a few different colors of chard it will turn brown.
3-tablespoon extra virgin olive oil
1 red onion, thinly sliced
2 small or 1 large potato, thinly sliced
1 carrot, thinly sliced
2-3 cups sorrel, coarsely chopped
5-6 cups chard leaves, coarsely chopped. Save the stems, cut them up thinly, and put them in the soup
1 cup cilantro or parsley, finely chopped
Sea salt and pepper
4-6 cups of vegetable stock or
Lemon juice and zest from one lemon
1/2 tbsp. white wine vinegar
1/3 cup crème fraiche (optional)
1. Prepare all the vegetables.
2. Warm olive oil in a soup pot.
3. Add the onion, potatoes, carrot, and chard stems.
4. Let them cook for 5 minutes, then add 1/2 cup of water and the sorrel and chard, along with the water clinging to their leaves.
5. Let the greens wilt down for about five minutes and then add two thirds of the cilantro or parsley and sprinkle 1 1/2 teaspoons of salt over all.
6. Cover and cook over low heat until the greens have collapsed and the potatoes are partially cooked, about 15 minutes.
7. If the pan seems too dry, add water in small increments so
that nothing burns.
8. Add stock or water, bring to a boil, and simmer, partially covered, for 15 minutes.
9. Now zest half a lemon and add all of the juice. Add an additional teaspoon of vinegar and then taste and adjust the seasonings.
10. At this point, if you want to puree it, do so. If not, serve it while hot. If serving with crème fraiche put a 1/2 a teaspoon on top of the soup. Finally, drizzle a bit of olive oil over the dish.