Wednesday, September 18, 2013

What Mama's Cooking: Sorrel


I have never seen sorrel at the grocery store and I bought this sorrel at - where else - the farmer's market.  Years ago I grew a small-leafed, variegated variety in my garden. Molly learned to identify it, would pick it, eat it, and announce "lemony." Another "lemony" we picked and tasted was Wood Sorrel which is an edible weed that looks like clover but has a yellow flower.

Now on to what I've been cooking. This week I’ll teach you to make:


Sorrel Soup
3 carrots, chopped into small pieces
1 medium onion, chopped into small pieces
3 stalks celery, chopped into small pieces
2 tbsp olive oil
4 cups vegetable broth
2 large potatoes, cut into small cubes
3 cups sorrel, roughly chopped
A fresh herb like thyme---optional
1 can of chickpeas, rinsed and drained---optional
1 cup creamer (I used Mimic Cream Unsweetened) 

Salt & Pepper


Sauté the veggies in the olive oil until they wilt.

Add vegetable broth and potatoes. Cook until the potatoes are tender then add the sorrel and herbs, cooking until the sorrel wilts.

Add salt and pepper.

Add the milk/creamer.

Add beans if you are not serving with some other protein source.

Mine was pink because of my red carrots and red onions. To complete your meal with the addition of protein, now is the time to use some of that bean spread that I taught you to make last week. Spread it on some hearty 100% whole grain toast and top with a thick slice of summer tomato. If you have no bean spread left over add the chickpeas to the soup.

xx Mama and Molly

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