This recipe from August 5th of last year reminds me that in this age where foods from all over the world are available at your local supermarket, there are still foods you just don't see in grocery stores. Sorrel is one of them.
You won't see much sorrel in Kansas City farmer's market's this year. It was killed in the late freeze this spring. But I'm savoring the memory of this soup and hoping for sorrel next year!
Sorrel Soup
Once you enjoy the tart, somewhat lemony taste of sorrel, you will never go back to spinach. We enjoy this soup cold.
¼ cup grape seed oil
2 large onions, sliced
4 cloves garlic, minced
¾ pound fresh sorrel leaves, trimmed and cut into bite size pieces
1 bunch Italian parsley
4 cups water
2 teaspoons soup broth powder
1 teaspoon salt
1 teaspoon nutmeg
Pinch cayenne pepper
Heat the oil in a soup pot. Saute the onions and garlic until slightly golden. Add the sorrel, cover and cook until wilted, about 3 - 5 minutes. Add the water, soup broth powder, parsley and seasonings. Reduce heat and simmer for 50 minutes. Allow to cool then puree in blender until smooth. Serves 6.
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