Whenever I feel the need for inspiration I simply go to a Farmers’ Market. These wonderful places not only tell me what is in season but many small market garden farmers will grow items that are not usually carried in grocery stores, such as multi-colored radishes or unique greens such as Mizuna, Japanese Mustard Greens. The other day I was thrilled to find Sorrel for sale at the Santa Monica Farmers’ Market. Having read about this distinct French green but never having tried it I decided it was a must buy.
I made this simple but traditional soup and it most definitely has the lemony taste ascribed to it. Serve it with lots of black pepper and make sure to use cream since it pairs so well with it.
1 onion, minced
4 bunches fresh sorrel, washed and chopped
2 tablespoons olive oil or butter
1 cup milk
1 cup cream
1 teaspoon salt
pepper to taste
In large stock pot saute onion in oil or butter until softened. Place sorrel in pot and reduce heat to medium, cover and allow to wilt, about 5-9 minutes. Stir in milk, 1/2 and 1/2, and salt and pepper. Cook over low heat until almost boiling and remove from heat to cool 1-2 minutes. Puree in blender and serve.