Amazing Sorrel Soup
This recipe is adapted from Patricia Wells’s “At Home in Provence.”
Serves four to six.
3 oz. fresh sorrel leaves, stemmed, washed, and dried (or you can substitute watercress)
3 Tbsp. unsalted butter at room temperature
2 Tbsp. olive oil
1/2 small onion, peeled and sliced into thin rounds
6 oz. starchy potatoes, peeled and diced
1 quart chicken or vegetable stock
1 cup heavy cream
Salt and pepper
In food processor, purée the sorrel. Add butter and purée again. Transfer to small bowl and set aside at room temperature.
In large saucepan, heat oil, add onions, and cook until soft. Add potatoes and cook over low heat until golden, about 10 to 15 minutes. Add stock and simmer about 20 minutes. Stir in heavy cream. Use immersion blender, food processor, or blender to purée soup. Return to saucepan and whisk sorrel butter into soup quickly. Can be served hot or cold.
Vegetable and Herb Salad
This recipe is adapted from one by John Suley, the chef at Gotham Steak restaurant. Therefore it has a bunch of ingredients you may not have on hand. Use what you have; it will still be divine.
1 cup English peas, blanched
1 cup each, sugar snap peas and snow peas, thinly sliced on diagonal
8 small morels, lightly sautéed in olive oil
4 green asparagus, thinly sliced on diagonal
3 ramps, thinly sliced on diagonal
1 cup mixed herbs such as sorrel, chives, and chive blossoms, frisée, and pea shoots
11/2 shallots, finely chopped
2 Tbsp. Champagne vinegar
1 Tbsp. Champagne (who has that lying around?)
1/2 tsp. fine sea salt
1/8 tsp. pink peppercorns, cracked
1/2 cup good olive oil
Combine first four ingredients, let sit for half-hour, then whisk in olive oil. Drizzle over salad.
I loved the looks of this recipe. It is from a German garden equipment company’s Web site, Gardena. It is best to slice vegetables on a mandoline. You can find fairly decent ones for about $30.
l large carrot, peeled and sliced very thin
1 large turnip, peeled and sliced very thin
1 medium zucchini, sliced thin
Small handful of snow peas
2 Tbsp. pine nuts, toasted
1/2 cup basil, cut into chiffonade
1 cup cherry tomatoes, quartered
1 clove garlic, minced
2 Tbsp. balsamic vinegar
3 Tbsp. good olive oil
Juice of one lime
Salt and pepper and pinch of sugar
Arrange carrots, turnips, zucchini, and snow peas onto plates. Mix vinegar, oil, lime juice, a pinch of sugar, salt and pepper, and garlic. Whisk, then add tomatoes and basil. Mix well and drizzle over vegetables. Sprinkle with toasted pine nuts, and serve.