Recipe Ideas for fresh Sorrel
- Salmon with sorrel, a legendary dish originally invented by the Troisgros brothers in Roanne in 1973
- Baked line-caught sea bass with Beurre Blanc and sorrel
- Chop sorrel into a butter sauce to go with salmon fishcakes.
- Pair with salmon, mustard seeds and raspberries.
- Hot sorrel soup, with leeks, dill and sour cream
- Soup of fresh shelling beans and sorrel
- Green borscht
- Chilled sorrel soup with plain yogurt and lemon (a.k.a. schav in Yiddish)
- Lightly sauté in butter with shallots, deglaze with sherry, then mix all with goat cheese and use as an omelet filling.
- Chicken and sorrel sandwich with fresh mayonnaise
- Toss into mixed-leaf salads, with a relatively sweet dressing, and optional goat cheese crumbled on top.
- Chopped sorrel with black beans or lentils for a cold salad
- Warm potato and salmon salad with sorrel vinaigrette
- A salad of white peaches and sorrel
- Charlotte potato salad with wilted sorrel, yogurt and some freshly grated horseradish and chives
- Rice with sorrel and lemon, served as a side to fish
- Chop with an onion, garlic and mushrooms. Sauté lightly in butter and stuff a chicken.
- Pan sear with butter, and pair with a thin piece of veal in a port reduction, with a very light sprinkling of sumac.
- Fried beans with sorrel, feta and sumac from the second Ottolenghi book,
- Add to spanakopita.
- Sauté briefly in olive oil and mix with almond butter and salt, to accompany mushrooms (crisp bacon optional).
- Sorrel spinach pesto with pumpkin seeds
- Sprinkle sorrel, chiffonade or gently melted into frying butter, on fresh pasta. Grate a little lemon zest on top.
- Toss some penne with sorrel, red onion, mint and garlic.
Serve this as a main course at lunch, with a salad, or as a first course fro supper, with a light Gamay de Touraine alongside.
9 ounces sorrel rinsed
¼ cup milk
¼ cup Crème Fraiche or heavy whipping cream
2 large eggs
2 large egg yolks
¼ teaspoon sea salt and fresh ground pepper
1 10 ½ inch pre-baked pie shell
1 ½ cup grated Gruyere or Comte cheese
Preheat the oven to 425 degrees
Place the rinsed sorrel with the water still clinging to it in a medium heavy pan over medium heat. Cook covered until the sorrel melts, and turns an olive green, about 5 minutes. Stir it occasionally so it cooks evenly and continue cooking unit it gives up most of its liquid and turns to a thick puree, another 2-3 minutes. Remove pan from heat and set aside.
In a medium bowl whisk together the mile and the cream fraiche. Add the whole eggs, one at a time, whisking until thoroughly blended. Then whisk in the egg yolks, one at a time. Season with the salt and pepper to taste.
Place the pre-baked pastry shell, still in its pan on a baking sheet, spread the sorrel puree in the shell and top it with the cheese. Then pour in the egg mixture, carefully place the baking sheet in the center of the oven and bake until the tart is puffed and golden, 25-30 minutes. Notes: If sorrel is hard to find, use 1 pound fresh spinach. Steam it until it is completely tender drain and mince it, then season it with ¼ teaspoon freshly squeezed lemon juice and sea salt.
Chard Soup with Sorrel or Lemon
2 tablespoons butter
1 onion or 2 medium leeks, white parts only chopped
3 red potatoes, peeled and thinly sliced
1 bunch chard, stems removed about 10 cups leaves
2 cups sorrel leaves stems removed or juice of 1 large lemon
Salt and pepper
1/3 cup crème fraiche or sour cream
½ cup cooked rice or small toasted croutons
Heat the butter in a soup pot over medium high heat. Add the onion and potatoes and cook, stirring occasionally, until they begin to color, about 8 minutes. Add ½ cup water and scrape the bottom of the pot to release the juices that have accumulated. Add the greens and 1 ½ teaspoon salt. As soon as they wilt down, after 5 minute or so, add 6 ½ cups water. Bring to a boil, and then lower the heat and simmer, partially covered for 12-15 minutes. Puree the soup, and then return to the pot. Taste for salt and season with pepper, if you don’t use sorrel add the lemon juice. Mix the crème fraiche with some of the soup to smooth it out, then swirl it into the soup. Serve with rice or croutons in each bowl.
Chard Soup with Cilantro
Substitute a small bunch of cilantro chopped for the sorrel and add 1 teaspoon paprika to the onion and potatoes. The haunting flavor is hard to place at first but is a must try for cilantro lovers
I made this for lunch today, it was really good
2 medium grated potatoes
½ stick butter
4 cups chicken broth
2 large eggs
½ cup sorrel
½ cup heavy cream
Pinch of sugar
In a large saucepan cook the scallions in 3 tablespoons of the butter over low heat, stirring frequently for about 10 minutes, or until the vegetables are softened. Add the washed trimmed sorrel and sauté until the sorrel is wilted set aside. Add grated potatoes and the stock, bring the liquid just to a boil, and simmer until potatoes are cooked minutes. Meanwhile, beat the eggs in a bowl with a pinch of salt. Heat the remaining tablespoons of butter in an 8 inch omelet pan over medium heat, add the eggs and lift up the edge in several places, tilting the pan, to allow the liquid to run underneath. Flip the omelet and cook it for 30 seconds or until slightly golden. Transfer to a cutting board. Puree the soup mixture in a food processor
Stir in cream or milk to desired consistency; add sugar, and cayenne to taste heat over low heat until soup is heated through. Ladle into bowls, cut the omelet into ¼ inch ribbons and divide them among the bowls.