At Feast!, we often get questions about some of our more unusual foods. “What is that?” and “What do I do with that?”
Sorrel isn’t one of our most obscure offerings, most people have heard of it, but it does stump many in its practical application. So here are a few of our favorite ways to use this versatile green. We’d love to hear how you use it! The sorrel at Feast! comes from our friends at Manakintowne Specialty Growers in Powhatan, VA.
WTDW (what to do with) SORREL
a lemony green with a distinctive acidic bite
• Pair with goat cheese: roughly chop the sorrel and toss with greens and vinaigrette; serve with warm goat cheese and pine nuts. Or remove the stems from each leaf and roll leaf halves around a dollop of fresh chèvre; drizzle with olive oil.
• Prep sorrel leaves by washing and removing the stems. Dry leaves. Heat 1 tablespoon each of olive oil and butter in a pan, add sorrel, season with s + p and cook until melted and water is evaporated, ~ 5 minutes. Serve as a side to fish and boiled new potatoes. Also goes well with chicken or veal.
• Add chopped sorrel to scrambled eggs or omelets; bean or lentil soups; sauces or pesto; add to quiche or top a pizza.
We got curious after Tammy’s comment. Here’s Manakintowne’s French Sorrel Soup recipe. We can’t wait to try it!
French Sorrel Soup (or sauce)
2 heaping handfuls sorrel leaves
4 T fresh chervil or
4 T butter
1 T fresh lovage
3 T flour
2 c chicken stock (homemade-best)
2 shallots, minced
2 egg yolks
1 c half and half
s + p
Remove midribs from sorrel and chop. In stockpot, cook sorrel in butter with minced shallots. Sorrel breaks down easily and will puree itself in a few minutes.
Blend in flour, chopped herbs, s + p and stock. Pour 1/2 cup into beaten egg yolks in a bowl. Return to pan, add half and half and heat thoroughly but slowly and gently. The soup may be put into a blender to chop herbs and prevent lumps. Serve hot or cold. May also be used as a sauce.