Sorrel, Spinach and Tomato Soup

by

Kelly Rossiter Photo
Kelly Rossiter

I love the soup I'm going to share with you today, but I hardly ever get the chance to make it because for some reason, sorrel is hard to find in my part of the world. For years I have been combing through the packets of seeds and little plants sold at the farmers' market looking for it, but never finding it. I always think the farmer who sells me the stinging nettles and kale will have it, but he never does. You can occasionally find it in the grocery store in those hard plastic cases, but I won't buy those.

What gives? It's easy to grow and it is delicious. So why is it so hard to find? I wish I knew. When I was putting my vegetable garden in earlier this year, I went into a little nursery that is across the street from my regular farmers' market and there it was. I'm sure the owner thought I was nuts because I got so excited when I saw it. I am an enthusiastic shopper when it comes to food. I bought two pots and planted it in a huge planter I have in the middle of my garden. It took off and is growing really well.

If you can't find sorrel, you can make this soup with just the spinach and it will still be really good, but I find the sorrel makes a big difference in the taste. I got this recipe years ago from my friend Carol and I always find it completely addictive when I make it. This is a pretty rich soup, so you could add some crusty bread and a salad and have a good lunch, or a light dinner.

INGREDIENTS

4 tbsp unsalted butter
1 large onion, diced
1/2 lb sorrel, chopped
2 tsp all purpose flour
1 1/2 quarts chicken stock
1 lb. ripe tomato, diced
1/2 lb fresh spinach, cut in 1/2" strips
3 eggs, room temperature
1 cup sour cream
salt and pepper to taste

PREPARATION:

  1. In a large saucepan melt butter. Add onion and cook until translucent, about 10 minutes. Add sorrel and cook until wilted. Add flour and stir for 3 minutes.
  2. Gradually add 1 cup of stock, stir with wooden spoon. Gradually add remaining stock. Bring to a boil. Reduce heat and simmer 10 minutes. Add tomato and spinach and simmer.
  3. One at a time break eggs into a small bowl and slip into the soup without stirring. Simmer until the egg whites are set. With a large spoon, break up the eggs and stir yolks into the soup. Cook one minute.
  4. Place sour cream in a bowl and whisk in 1/2 cup of hot soup. Add it to the soup and stir well. Do not boil once the sour cream is added. Salt and pepper to taste and serve immediately.

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This recipe appears in: Soups

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