This one's for Dena, who's been wanting sorrel soup. It's supports my conviction that a recipe isn't necessarily better with twenty ingredients than it is with only a handful, assuming they're the right handful. The parsnips are sweet. The sorrel is tart. The leeks, garlic and stock give it depth.
I started with a few cups of stock. Cleaned a leek, chopped it coarsely and threw it in. Then I cut a couple of parsnips into chunks and added them too, along with a couple of peeled garlic cloves. I used one bunch of sorrel, which turned out to be about a packed cup of leaves, once I trimmed the thick part of the stems and chopped the leaves coarsely. Then I seasoned it simply with salt and pepper. After boiling it for about 45 minutes, I whizzed it all in the food processor. It made a hearty, thick soup. You can use extra stock, of course, if you don't want it to be so thick.
Enjoy!
This sounds so good but what else might you use besides parsnips? Broccoli? Cauliflower? Potatoes? Just wondering . . .
ReplyDeleteI'm thinking anything that's a little sweet, like rutabagas. Potatoes would work too, but the flavor would be pretty different.
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