Sorrel is a sour, lemony-flavored green, a less well-known relative of rhubarb. There is some debate on whether sorrel is a perennial herb or a vegetable.
In the 18th and 19 centuries sorrel was used to prevent scurvy because of its high vitamin C content. It has been referred to as "lemonade in a leaf."
Sorrel is used fresh, cooked or dried but because it has such a strong flavor it is generally combined with other ingredients.
When dried, sorrel is used as any other herb to add flavor. Fresh, it mixes with other greens in a salad or sandwich. When cooked sorrel will add a lemony tang to fish, omelets or potatoes. Some people like to make soup out of it. If you are feeling adventuresome, pick up some sorrel to experiment with some of the recipes following.
Sorrel Soup
There are many variations of sorrel soup recipes. Most of the recipes include chicken broth, cream and
potatoes or rice. The seasonings and other vegetables vary -- some recipes add nutmeg others add a bay leaf.
Following is a basic recipe...more like guidelines. Feel free to adjust it according to your preference.
In the 18th and 19 centuries sorrel was used to prevent scurvy because of its high vitamin C content. It has been referred to as "lemonade in a leaf."
Sorrel is used fresh, cooked or dried but because it has such a strong flavor it is generally combined with other ingredients.
When dried, sorrel is used as any other herb to add flavor. Fresh, it mixes with other greens in a salad or sandwich. When cooked sorrel will add a lemony tang to fish, omelets or potatoes. Some people like to make soup out of it. If you are feeling adventuresome, pick up some sorrel to experiment with some of the recipes following.
Sorrel Soup
There are many variations of sorrel soup recipes. Most of the recipes include chicken broth, cream and
potatoes or rice. The seasonings and other vegetables vary -- some recipes add nutmeg others add a bay leaf.
Following is a basic recipe...more like guidelines. Feel free to adjust it according to your preference.
2 Tbsp butter
1 cup finely diced onion ¼ cup diced carrots (opt.) ¼ cup diced celery (opt.) 2 cups diced potatoes |
1/3 cup rice
4 cups chicken broth 1 cup cream 2½ cups sorrel, finely chopped 2 tsp fresh thyme, minced salt and pepper to taste |
Melt the butter in a large soup pot. Stir in the onions, carrots and celery vegetables, salt and pepper. Cook slightly until the onions are translucent. Add the potatoes, rice and chicken broth. Bring to a boil and then reduce the heat to a simmer. Cook 20-30 minutes until the potatoes and rice are tender. Add the sorrel, cream and thyme and heat through until the sorrel is wilted, but do not boil. The sorrel will become an olive green, but that is normal.
|
Sorrel's lemon-y flavor suggests an accompaniment to fish and it is often paired with salmon. Following are two very different toppings made from sorrel for fried or baked salmon.
Sorrel "Pesto" for Salmon
Sorrel "Pesto" for Salmon
1 cup chopped parsley
1 cup chopped sorrel 2/3 cup water ½ cup chopped chives |
¼ cup coarsely chopped walnuts
½ tsp salt ¼ tsp pepper 2 cloves garlic, minced |
|
Blend all ingredients in a blender and serve with fish. This has a really light flavor. We used it on Tilapia. When I asked Joel what he thought he said, "It tastes like grass." But when he took his second piece of fish he said, "It tastes better with the green stuff on it" and helped himself to the "pesto." |
Sorrel Sauce for Salmon
1 tsp butter
2 mushrooms, finely chopped 1 medium onion, finely chopped 1 cup dry white wine |
1 cup heavy cream
1 cup chiffonade (thinly sliced) sorrel leaves salt and pepper to taste |
Melt the butter and add mushrooms, onions and wine. Bring it to a boil and cook until the
liquid has almost completely evaporated. Remove from the heat and add the cream. Cook slowly over very low heat until the cream thickens (about 15 minutes.) Stack the sorrel leaves together and roll. Slice through the role to make ribbons of sorrel. Add the sorrel to the sauce and bring a boil. Remove from heat. Season with salt and pepper to taste. |
Sorrel Spaghetti Sauce
1 Tbsp olive oil
4 oz can of mushrooms 2 cloves garlic, finely chopped |
1 medium onion, sliced
1 cup chopped tomatoes 1/3 cup minced sorrel leaves |
Sauté mushrooms, garlic, onion in oil over medium high heat until tender. Stir in the tomatoes
and cook until the tomatoes are cooked through. Serve over hot spaghetti or other pasta. Sorrel Scrambled Eggs Most recipes for eggs and sorrel are for omelets, but scrambling them is a lot easier. |
4 eggs
2 Tbsps cream or milk 1 cup sorrel (or 2 large leaves per egg) |
2 Tbsp butter
¼ tsp salt |
Cut the ribs from the sorrel leaves, if desired. Stack sorrel leaves, roll and cut into ribbons or shred.
Melt the butter in a heavy pan and add sorrel and salt. Cook, stirring, five to ten minutes. The leaves will wilt and turn an ugly color of green. Beat the eggs and milk together in a bowl. Add to the sorrel mixture in the pan and scramble the eggs. Ta-da! Vitamin C for breakfast even without OJ. |
You may also want to include a little sorrel to any green salad mix for an added kick or use sorrel instead of lettuce in an egg salad sandwich or with chicken and mayonnaise.