a little help here?

[lolaraincoat]

So we have a whole lot of sorrel in the garden right now. What should I do with it? Put it in a mouth-puckering salad? Cook it? How?

Comments

[amelia-eve.livejournal.com]

A colleague from the Caribbean brought me a fabulous drink made from sorrel, but now that I Google a bit for recipes, I see that it is made from the flowers rather than the leaves. But if you do end up with enough flowers to make something like this, it's delicious, very tart and refreshing and a beautiful ruby color.

[ellen-fremedon.livejournal.com]

I've been eating it in mixed green salads, with radishes and/or cucumbers and/or goat cheese. (I wouldn't put too much of it in at once; it's supposed to be a laxative in large quantities.)

I've also put some into a tzatziki to eat with lamb burgers, and that was fantastic.

Joy of Cooking also recommends a chiffonade of sorrel in soups. I haven't tried that yet, but I bet it would be excellent in a ministrini, or as a garnish to a potato soup or a green pea soup.

[sanj.livejournal.com]

Just a little bit in salads and the whole thing tastes fresh and citrus-y. Apparently it's also good with lamb, if you eat lamb.

[executrix.livejournal.com]

I never could stand the stuff myself, but schav is sorrel soup--I think you just puree it with chicken broth and eggs and heat gently. Sorrel sauce is traditional with shad, but I bet you don't have any shad either.

The drink is something else entirely--it's flor de jamaica, or hibiscus, the stuff you make Red Zinger out of.

[dremiel.livejournal.com]

Here's a Gordon Ramsay recipe that I made last year when I got a bundle of sorrel in my farm box and wanted something other than typical sorrel soup. I made it with veggie stock and left off the caviar garnish. It was lovely.

Cauliflower Sorrel Soup

1 large head cauliflower, stem discarded, florets chopped
1 medium potato, peeled and chopped
1/2 onion, chopped
1 tablespoon butter
1 tablespoon olive oil
4 cups light chicken stock
2 cups whole milk
1/2 cup heavy cream
6 large sorrel leaves, stems trimmed, then shredded
2 tablespoons caviar (optional)
Sea salt and freshly ground black pepper
Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes. The vegetables should not be at all colored.
Add the stock and bring to a boil, then pour in the milk and return gently to a boil. (This way, there will be no scum forming in the milk.) Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft.
Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.
Stir in the rest of the cream. Taste for seasoning and bring the soup to a boil. Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each. Serve.