Scott from Real Epicurean is this weeks host of Weekend Herb Blogging.
Once again, my find comes from one of my favourite farmers market stalls. The hydroponics stall is usually my second stop of the day (jumbo egg man the first) and it's here that I pick up just the freshest and best bunches of living herbs and vegetables. This week sorrel formed part of my haul.
This is common sorrel otherwise known as spinach dock. It's a perennial herb whose leaves have a sharp and somewhat acidic, lemon flavour. This flavour comes from the presence of oxalic acid (also found in high levels in rhubarb leaves which is why they shouldn't be eaten). If you have kidney or bladder stones or rheumatic conditions you should probably avoid sorrel.
You can add younger leaves in small quantities to salad to provide contrast, or as I'll be doing here, turning it into a soup. I've applied the same principles used in the zucchini velouté and really simplified the soup to make the ingredients the focus. To soften the sorrel I've introduce a sweet element in the form of fresh peas to create quite a refreshing little starter.
Sorrel and Pea Soup Sip
[Makes 6 sips]
100 grams fresh sorrel leaves, picked weight without stems, washed and drained
1 leek, white onion, cut into small dice
1 cup fresh/frozen peas
salt and freshly ground white pepper, to taste
Place a little oil and butter into a saucepan and gently heat - when the butter has melted add the diced leek and let it slowly soften without colouring.
Add the peas and let them sauté for a few minutes. Roughly shred the sorrel leaves and add them to the pan. They will begin to wilt and discolour fairly quickly - add about 1/3 cup of water and continue to cook, on the lowest simmer until the peas are tender.
Use a wand/stick blender to puree the soup - taste and season with salt and pepper as required. Add 1/3 cup of cream and blend again until smooth and well incorporated. Return to the stove and let it slowly come back to temperature. As I'll be serving this as a sip I don't want this to be too hot - I want it to be just warmed through.
Pour into glasses and top with a drop of cream.
Tagged with Weekend Herb Blogging : WHB