Thursday, April 4, 2013

Early greens

One of the first edible plants to appear out of a long cold, pre-spring - though it never really went away.

Sorrel. So sour it makes your teeth squeak.

But very good when subdued by heat.


  1. Polish sorrel soup
    young sorrel
    veal broth (enough but make sure the soup is not too thin)
    2 egg yolks
    heavy cream
    2 cloves of garlic,
    green (spring) onion/chives
    2 tablespoons sweet butter,
    salt, pepper,

    Wash sorrel, spin dry. Shred (cut) the sorrel.
    In a pot with a wide bottom melt the butter, add green onion and minced garlic. Saute until translucent, do not brown! Add sorrel. Cook briefly, add veal broth slowly.. Bring to simmer. Add the cream with salt and pepper. Cook briefly,
    At the bottom of the soup tureen add the egg yolks. Add a little of the hot soup, mix gently, add all the liquid . Garnish with chives. Enjoy! GH

  2. I have a friend who says "sau-RELL" and it drives me crazy.
    Can you believe I have never tried it?
    And she also says "MAR-scapone".
    I think it's time to reevaluate our friendship!

  3. sorrel.



  4. Ah, mine's been up for the last week - or longer, perhaps, but the snow's just melted off the back patio and I can finally see it all. I usually make a pesto with it, and use it on pizza with thin sliced new potatoes. I love it.


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