Sorrel Soup
A classic, tangy cream of sorrel soup. This recipe combines the traditional preparation of sorrel with the enriching technique of adding boiled milk found in spinach soups of the era. The tartness of the sorrel is balanced by a sweet, creamy base and garnished with hard-boiled eggs.
Ingredients
- 500 grams Fresh Sorrel leaves (Approximately 1 large bunch)
- 1 whole Large onion, finely chopped
- 60 grams Butter (Approx 2 oz; divided for frying onion and making roux)
- 2 tablespoons All-purpose flour
- 1 teaspoon Sugar
- 0.25 teaspoon Grated nutmeg
- 1 pinch Dried Thyme (From referenced Spinach Soup recipe)
- 500 milliliters Vegetable stock or water
- 1 liter Whole Milk (Approx 1 quart)
- 1 teaspoon Salt (Adjust to taste)
- 0.5 teaspoon Black Pepper
- 2 whole Hard-boiled eggs (For garnish, from referenced Tinned Spinach recipe)
Instructions
- 1Wash the sorrel very thoroughly in multiple changes of water. Like spinach, it holds grit and requires a great deal of cleansing.
- 2Throw the sorrel into a pot of boiling water. Let it boil for 3 minutes. Drain it off immediately and throw into cold water to preserve the color. Remove from the cold water and squeeze all moisture from the leaves.
- 3Melt the butter in a stew-pan. Add the chopped onion and fry gently. Do not allow the onion to brown.
- 4Add the flour to the butter and onions. Stir thoroughly until it begins to frizzle and is well mixed.
- 5Add the prepared sorrel to the pan along with the sugar, grated nutmeg, pepper, salt, and a pinch of thyme. Stir round and round until well mixed.
- 6Add the vegetable stock (or water) to moisten the vegetables. Let it boil gently for about 20 minutes.
- 7While the soup simmers, boil the milk separately in a clean saucepan.
- 8Add the boiled milk to the soup. Rub the whole mixture through a wire sieve (or blend until smooth) to create a creamy texture.
- 9Serve hot. Cut hard-boiled eggs in halves and add them to the dish or plate upon serving.