Zesty Sorrel

(Page 5 of 5)

February/March 2007
By William Woys Weaver 
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VEGETARIAN SORREL SOUP RECIPE

The intensity of sorrel flavors varies from place to place, depending on soil, rainfall and exposure to sun. The sunnier, hotter and drier the location, the more intense the lemony flavor will be. If you want to reduce its sourness when cooking, use it with salt or fat (as in cream), rather than sugar.

1 cup tart apples, chopped and seeded
(‘Granny Smith’ recommended)
1 cup celery, chopped
1 cup parsnip, chopped and pared
2 tbsp flour
8 cups water
4 ounces fresh sorrel, stripped of stems
1 cup light cream
1 tbsp spearmint, minced
2 tsp salt
Parsley, chervil or mint, minced (optional garnish)

Add apple, celery, parsnip and flour to a deep saucepan with 4 cups boiling water. Cover and stew over medium-high heat for 25 minutes or until ingredients are tender. Add sorrel, cream and spearmint. Purée in a blender or food processor until mixture is reduced to a light green pulp. Return to stewing pan, add 4 cups water, and bring to a gentle boil. Whisk until thick, season with salt, then serve hot or cold. Use minced parsley, chervil or mint as a garnish. Serves 4 to 6.

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Heirloom Vegetable Gardening: A Master Gardener’s Guide to Planting, Seed Saving and Cultural History by William Woys Weaver, now on CD. If you want to explore the fabulous flavors, fascinating history and amazing diversity of vegetables, this is the book to start with. Food historian and Mother Earth contributing editor Will Weaver profiles 280 heirloom varieties, with authoritative growing advice and incredible recipes. First published in 1997, Heirloom Vegetable Gardening has since been out of print, with used copies selling online for as much as $300. We are proud to present the original text, with color photos, as a digital book on CD-ROM. Order now.

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