Fresh sorrel soup
This seasonal soup is a breeze to make. Sorrel leaves look similar to spinach, but appearances can be deceiving. The taste is quite sour, so much so that this recipe calls for heavy cream instead of crème fraîche or sour cream — to soften the edges a bit.
1 bunch sorrel (about 1/4 pound, or 100 g.)
1 medium onion
1 small potato
1 tsp. olive oil
2 cups water
1 tsp. sea salt
freshly ground black pepper
1 pinch tarragon
1/4 cup heavy cream
a few sprigs fresh herbs: basil, cilantro, chervil, dill, mint or use your imagination
Wash the sorrel, spin dry and remove any long stems. Chop coarsely. Peel and chop the onion. Peel and cube the potato.
Heat the olive oil to sizzling in a sauce pan. Add the onion and sauté over medium heat, stirring, for about a minute, until the onion wilts. Add the sorrel and stir fry for about another minute, until the sorrel has wilted.
Add the water and bring to a simmer. Add the cubed potato, sea salt, pepper and tarragon. Simmer for 15-20 minutes, until the potato is very tender.
Purée the soup in a blender. Transfer to a clean pot. Add the cream and stir. Taste and correct the seasonings if necessary.
Reheat the soup before serving and garnish with a drizzle of cream and some fresh herbs. Serves 2.