Zesty Spring Sorrel

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Sorrel and Watercress Soup

Ingredients

4 tablespoons butter
1 large yellow onion, peeled & coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 sprig fresh thyme
3/4 pound red boiling potatoes, peeled and coarsely chopped
1-1/2 cups chicken or vegetable stock
8 cups sorrel leaves
2-1/2 cups watercress leaves, plus additional fro garnish
1/3 cup half-and-half
Salt and freshly ground pepper, to taste

Method

Melt butter in a large saucepan over medium-low heat. Add onions, carrots and thyme. Cover and cook, stirring occasionally, until carrots are tender and onions are soft, about 20 minutes.

Add potatoes, stock, and 3-1/2 cups of water. Season with salt and pepper and bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, partially covered, until potatoes are tender, about 20 minutes.

Increase heat to medium-high, add sorrel and watercress, bring to a simmer then remove from heat. Allow soup to steep for 10 minutes, then puree in batches in a blender.

Strain through a fine sieve back into the saucepan, stir in the half-and-half and taste and adjust the seasonings. Re-warm gently over medium-low heat. Serve garnished with watercress leaves.

Eggs Poached in Sorrel Sauce

Serves 6

Ingredients

6 large eggs
1 tablespoon extra-virgin olive oil
1 large clove garlic, finely chopped
4 cups sorrel leaves
Salt and freshly ground pepper, to taste
Dash cayenne (optional)
5 to 6 tablespoons freshly grated Swiss Gruyere cheese

Method

For the sauce, place oil in a saucepan over medium heat. Add garlic and sauté about 30-40 seconds. Add sorrel, salt and pepper. Simmer for 4 to 5 minutes. Taste to adjust seasoning if necessary.

Crack eggs and gently place in a single layer over sorrel mixture. Season eggs lightly with salt, pepper and cayenne, if desired. Cover and poach until set about 5 minutes.

Sprinkle grated cheese over the top of the eggs. Place under broiler to melt cheese.

Potato Gratin with Sorrel

Ingredients

2 tablespoon olive oil
4 cups sorrel leaves
1 cup light sour cream
2 pounds russet potatoes, peeled, thinly sliced
3 shallots, sliced
1 tablespoon salt
1 teaspoon black pepper

Method

Preheat oven 350 degrees.

Heat 1 tablespoon of the olive oil in a sauté pan, add the shallots and cook until translucent. Add sorrel leaves, sprinkle with salt and cook for a few minutes until they melt down. Remove from heat, stir in the sour cream and set aside.

Heat the remaining 1 tablespoon of olive oil in a cast iron skillet. Line the bottom of the pan with one layer of potatoes, placed in concentric circles and cook without stirring until the potatoes have browned. Add the remaining potatoes and cover with the sorrel sauce.

Cover with foil and place the pan in the oven and bake until potatoes are tender, about 30 minutes.

Image courtesy of the Jackson County Master Gardener Association.

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