Tasty Plants

Maggie’s Sorrel Soup

Maggie’s Sorrel Soup

Inspired by memories of lawns in the New York ‘burbs, actualized in Oregon, and originated from Europe.

There are different varieties of sorrel – the one in this soup is not the wild sort found on lawns, but grown in gardens. It’s best to make Sorrel soup in the spring when the leaves are tender.

Veggie alert, this soup is not vegan but features greens, the Queen of plants. You can make it vegan by using a vegetable based broth. Omnivores, use a roasted chicken for making the broth – this is way more delicious than raw boiled chicken.

Ingredients

3 T butter

1/3 c minced green onion

4 cups packed sorrel, washed, dried, and chopped

1/2 t salt

3 T flour

5 1/2 c chicken or vegetable broth

2 egg yolks

1/2 c cream

Instructions

Boil the roasted chicken dinner bones for several hours to make a broth.

Sauté the green onion 3T butter.

Add 4cups packed washed, dried and chopped sorrel.

Add 1/2t salt.

Cook slowly till the sorrel is wilted.

Sprinkle in 3T flour and stir.

Add about ½ cup of broth and simmer for 3 minutes.

Blend 2 egg yolks with 1/2c cream in a large bowl.

Slowly add the pan ingredients to the bowl so the egg doesn’t cook!

Pour the bowl contents  back in pan and stir for another few minutes.

Blend this mixture in a blender.

Add the rest of the broth to the sorrel mixture.

Garnish with sorrel leaves, edible flowers, or halved hard boiled eggs.