Ingredient of the month: Sorrel

As of last night, there was still a three-way tie in the poll, so here is my pick for ingredient of the month: green and springy sorrel! An entirely underrated green, I believe. We ate it a lot growing up, though mostly in soups – the greens break up quickly when cooked and are super easy to puree, if needed. Sorrel is very tart and tangy so tastes the best cooked though I am eager to also try out salad recipes this month as well.

I was pleasantly surprised last spring to see sorrel at the Pimlico farmer’s market and it is back this year!

As this great ode to sorrel in LAWeekly says,

As a distinctive springtime green, sorrel hasn’t really benefited from its uniqueness. Its attractiveness seems to come and go depending on moody and immeasurable variables that would make the stock market cringe. But we think this sour and leafy cousin of rhubarb is an easy buy, especially now that it’s in its peak season…

The sorrel plant is generally more heat resistant than some other leafy greens and will be available off and on throughout the main growing season, though its tang is best in the early springtime harvests. In these early months look for smooth, arrow-shaped leaves that are an even, bright green color with no mottling. Later in the season the leaves will develop a darker spinach green and a more mellow tartness.

Here’s a recipe for sorrel soup, best served with a dollop of sour cream and a hard-boiled or poached egg.

You’ll need:

• 1 to 2 good-sized bunches of sorrel
• 1.5 pints vegetable or meat stock
• 1 large potato and a small carrot (if you want)
• a bit of butter
• salt & pepper
• small onion

1. Prepare stock (or use ready stock), either vegetarian or meat. The soup tasted quite a bit lighter with a vegetable stock, obviously.

2. Wash, peel and cube potatoes and cook them in the stock for about 15-20 minutes on medium-high heat.

3. While that’s cooking, wash the sorrel and chop it finely, removing any tough parts of the stem.

4. Chop the onion finely and saute lightly in a hot pan with the sorrel. Add the carrots in the end if you’re using them.

5. Add the sorrel to the stock. Season with salt and pepper.

6. Bring to a light simmer then remove from heat, cover and let stand for 15 mins.

7. Serve hot or cold.

More sorrel ideas from River Cottage here.

Here is a sorrel tart and salmon with sorrel sauce.

Let’s cook!