Friday, June 26, 2009

Sorrel Soup

This is one of those joys of nature. The power of pure technique over ingredients (there are only five - six if you count salt!)

It has a very strong lemony (from the sorrel) and peppery (from the black pepper) flavor.

Sometimes an egg is blended in at the last moment but that tends to undercut the sorrel taste so the CC skips it.


1 large red onion (diced fine)
2 potatoes (diced)
3 bunches sorrel (deveined if the veins are thick)

broth (or water)

lots and lots and lots of black pepper


Fry the onions at a medium-low heat. Do not hurry this step. Yes, it takes forever.

Fry the potatoes at the same heat. Again do not hurry this step. Drink a martini while it fries languidly.

Add the broth. Let it simmer for 20-25 minutes till the potatoes are cooked through.

Add the sorrel. It will wilt almost immediately changing color from a light green to a dark one.

Turn the heat off, and blend in batches. You can reheat the soup when needed.

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