Fresh greens pack a lot of antioxidant power, but some have a bitterness that’s hard to enjoy. Sorrel has a refreshingly lemony flavor that’s great raw in salads or cooked into soup.
Sorrel Soup (serves 4)
1 medium potato
1 medium onion
1 medium carrot
4 tbsp unsalted organic butter
1 sprig fresh thyme
Salt and pepper to taste
3 1/3 cups organic vegetable broth
1 large bunch sorrel (about 1 pound)
1/4 cup organic cream or unsweetened almond or soy milk
Peel and dice the potato, onion and carrot. Melt the butter in a 3-4 quart pot and add the diced vegetables and the leaves from the thyme sprig. Add 1/3 cup broth, cover and stew gently for 15 minutes with the lid slightly ajar.
Add the remainder of the broth, bring to a simmer and stew another 15 minutes with the lid ajar until all vegetables are soft.
Meanwhile wash and stem the sorrel and slice into 1-inch ribbons. When vegetables are fully cooked, add the sorrel and return the soup to a simmer. Turn off the heat, cover and let stand 5 minutes.
Adjust seasoning.
If you like chunky soup, you’re done. This soup can also be pureed in the pot with an immersion blender and enjoyed hot or cold.
Tiago says
This Sunday I am celebrating being a 14-year cencar survivor. It is a miracle that I am alive after being in the last stage of the last stage of lymphatic cencar with total bone marrow involvement (even stopped making blood cells). 14 years ago, on my last day of treatment at Stanford hospital I roller skated into Stanford hospital for my last day of radiation to celebrate being as healthy as those who treated me.
drshanifox says
Roller skated in – I love it! Congratulations on 14 years of thriving. I suspect you may be healthier than those who treated you!
Warm regards,
Dr. Shani