I love the dark green perennial herb sorrel with its slightly sour flavor. My friend Michael Devine recently shared his recipe for Sorrel and Zucchini soup that he learned when taking the Bistro and Brasserie course at the École Ritz Escoffier.
He serves it both hot and cold with an almond chive cookie on the side. A word of caution about sorrel—its lemony flavor is great, but it changes to a drab color when cooked. For a more vibrant soup, try mixing spinach and sorrel.
Sorrel and Zucchini soup
4 tablespoons butter
2 small onions, chopped
1/2 lb young zucchini, diced
1/4 lb sorrel or spinach, washed and roughly chopped
1 clove garlic, peeled and crushed
1 bay leaf
1 1/2 cup chicken stock
1 cup crème fraiche
Garnish: blanched lemon zest (optional)
Melt butter in stock pot add onion, zucchini, garlic and bay leaf. Cook 12 minutes over medium heat, stirring regularly. Remove the bay leaf. Add sorrel and cook for 2-3 minutes until tender. Add stock and bring to boil for about 5 minutes. Add crème fraiche. Remove from heat, puree and pass through a chinois (a sieve with an extremely fine mesh). Add salt and pepper to taste.
To serve, swirl a small spoonful of crème fraiche through soup and garnish with blanched lemon zest.
Serves 4 - 6
