Yesterday was the first day that the Farmer’s Market was open this year. I had to drop my daughter off at school at 7AM (It was a Saturday!), so since I was up and out anyhow, I decided to go to the farmer’s market. There wasn’t a lot of fresh produce, but there were some beautiful greens. At one of the stands, they had sorrel. When I lived in my old house, it grew in the backyard and I would make sorrel soup a couple of times a year. But that was about 8 years ago, and I hadn’t seen sorrel since, so I was excited to see it and grabbed a couple of bunches of it, along with some nettles, lambs quarters and fresh, young kale.
I have wood sorrel growing in my backyard now. It tastes similar to this sorrel, but I haven’t wanted to eat it because we haven’t had the soil tested and you never know in the city. Plus, we have our neighbor’s dog and my 2 cats running around in the backyard plus sometimes other less desirable creatures who shall remain nameless for the time being. Anyhow, the wood sorrel does have that same sour lemony taste–it looks like this:
I went searching around for a recipe. Last time I made the soup, I was eating everything, but now I need a recipe that is dairy and gluten free. I looked around on the web, but didn’t find quite what I was looking for, so this is the recipe that I made–kind of a mash-up of the recipes I looked at combined with the ingredients I had on hand. My daughter, Gabi, her friend Jake and I all enjoyed it. Also, they are the food stylists, as well as taste testers–thanks Gabi and Jake.
3 Tablespoons olive oil
4 shallots, chopped
6 cloves garlic, chopped
3 potatoes, chopped
2 carrots, chopped
handful of walnuts, chopped–it would be good to soak them if you plan ahead, but I didn’t(optional, but good if you can eat them
1 quart chicken broth
2 cups water
2 bunches sorrel, chopped
1 15 oz can–or 2 cups homemade–coconut milk
salt to taste
Heat olive oil in a soup pot. Saute shallots on medium heat for 3 or 4 minutes until they are translucent. Add the garlic and saute a couple more minutes,. Then add the potatoes and carrots and saute for 2 or 3 minutes more. Add the broth and water, some salt, unless your broth is salted, and the chopped sorrel. Bring to a boil and then reduce heat and simmer for about 10 minutes, covered, until the potatoes are soft.
Blend with an immersible blender or in a regular blender. Add the coconut milk. Taste and add more salt, if needed.