Sunday, June 19, 2011

Sorrel Soup

This silky sour soup perfectly captures the mood of a lazy summer evening.

The sourness comes from oxalic acid which is poisonous in large quantities but delightful in small ones. Sorrel has very little so that this is quite safe. However, the veins of the leaves must be removed.


2 bunches sorrel (veins removed)
1 head spring garlic
4 cups broth (or water)
olive oil
chives (to garnish)


Fry the garlic languidly in olive oil. Toss in 4 cups of broth, salt and pepper Bring to a boil. When boiling, toss in the sorrel. The sorrel will wilt immediately, and turn color from pale green to dark green. Cook for about 30 seconds.

Purée and pass through a fine sieve. (This is what gives it a silky texture.)

Serve with toasted bread and chives.

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