Comments on: after the hail, sorrel-spinach soup

By: Michelle Beissel

Michelle Beissel — Fri, 31 May 2013 13:16:20 +0000

What a wonderful mix of greens! There’s both sorrel and spinach in our potager, so I will be making this soup soon. Was yogurt topping made into a floral design? However it was made, it’s really a lovely touch.

By: Beth Urie

Beth Urie — Fri, 31 May 2013 10:58:20 +0000

I have a 30 yo patch of ‘Blonde de Belleville’, started from a french chef friend’s patch – sing ‘au pres de ma blonde, il fait beau, fait beau, fait beau’ as i work it every year. Have you discovered that the young flower stalks are tender and tasty? They snap like asparagus, crunch nicely raw, or cook up with the leaves to join soup/sauce.
I freeze sorrel for winter use by filling a heavy hot skillet (buttered or oiled) with washed leaves, flipping and folding the mass into itself as it wilts/melts. It quickly turns into a patty of soft gray-green sorrel concentrate – hugely shrunken! I then freeze the sorrel patty which can be used in any recipe calling for cooked sorrel.

By: Dahlink

Dahlink — Thu, 30 May 2013 17:45:54 +0000

Mu husband is a huge fan of sorrel and always brings home a big bunch when he sees it at the farmers’ market. I usually make it into a sauce for fish (but it’s also great on veggies, chicken, whathaveyou). I start with a chopped shallot sauteed in some butter, then add the chopped and stemmed sorrel. After just a couple of minutes I stir in some creme fraiche, season with salt and pepper to taste, and it becomes a very quick and easy sauce. I sometimes use the stick blender to make it smooth, but that’s optional.