Last summer when I wrote about tomatillo salsa, I also wrote about Star Hollow Farm. It’s a farm in Pennsylvania owned and run by my friend Anna’s family. I am excited about it again because I just joined their CSA. So yeah, it’s early spring and I have gorgeous fresh vegetables from a farmer I know. Woot!
I like this CSA because I can pick the foods I want. Purple carrots? Yes. Lots of leafy greens? Pass. As I went through the online store, I was most drawn to the kit for sorrel soup. The kit came with sorrel, a potato, an onion, and the recipe. All I had to do was pick up a few things and get in the kitchen.
I know talking about a CSA, and knowing my farmer, and being jazzed about sorrel soup are super nerdy/hipster/foodie things to say. Perhaps you’ve rolled your eyes at me. It’s fine, I accept that. The thing is, I just can’t help myself. I love food and vegetables and trying new recipes. Food nerd: it’s who I am.
Prior to this soup, I’d only had sorrel a few times before. Part of my job is taking elementary school students out of the classroom and around DC. One place we go is the Washington Youth Garden, which is where I’ve had sorrel before. So get ready for it, because here comes another hipster/foodie/eye-rolling statement: I’d only had sorrel plucked fresh from the garden. Talk about farm to table! What’s fresher than that?!
Sorrel has a lemony flavor and is a bit tart. It looks like any old green, but it also has a fun and surprising flavor. When cooked the color darkens, and while not so pretty, it still tastes great. This soup is also a perfect dish for springtime weather. It’s warm and soothing during cold snaps. It’s also light, and not too hearty, for when the weather warms up. According to the recipe, it’s also good cold. Try it, it’s totally worth it. I’ve been eating it for every meal – breakfast included!
If you have other uses for sorrel let me know! I’d love to try them.
Adapted from Star Hollow Farm.
Messy level: There’s so little work involved here it’s amazing. The only chopping is for the onion and potato! And the messiest is part is pureeing it. Be careful and gentle with your immersion blender and your kitchen will remain splatter free.
- 1½ tablespoons butter
- 1 small onion, finely chopped
- 1 medium potato, peeled and cut into ½" cubes
- 3 oz/85 grams/ 1½ cups tightly packed sorrel, washed and stems cut off
- 3½ - 4 cups stock (I used chicken, but feel free to use vegetable)
- ¼ cup sour cream
- salt and pepper
- juice of ½ lemon (optional)
- In a large soup pot, melt the butter over medium heat. Saute the onions until they are soft but not brown, about 10 minutes.
- Add the potatoes, sorrel, and 3½ cups of stock.
- Bring soup to a boil, then lower the heat to low. Cover and simmer for 15 minutes.
- Puree the soup using an immersion blender, food processor, or blender.
- Add more stock if the soup is too thick. (If you used a blender or food processor, return the soup back to the pot.)
- Add the sour cream, lemon juice if using, and season with salt and pepper to taste. Stir and then make sure everything is heated through, just 1-2 more minutes
- Remove from heat and serve. (Add another dollop of sour cream for serving if you like.)