I love my CSA. I paid for my share, but that was weeks and weeks ago, so when I enter the church on Court street, sign in, and start grabbing beautiful produce to take home, I feel like I've won the produce lottery. Last week I got, peaches, cherries, lettuce, radicchio, onions, fava beans (!), and a choice of rosemary, dill, or sorrel.
I had never seen sorrel or tasted sorrel, so I grabbed a bunch figuring I'd learn something. It turns out that sorrel is somewhere between a green and an herb: lemony, earthy, and unique. If used in salads, people suggest mixing it with other greens, because its flavor is very strong. I found several internet recipes for a Jamaican favorite: sorrel soup. I tweaked them some, made my own, and was pretty pleased with the results.
Sorrel Soup
3 cups veggie broth
2 handfuls basmati rice
1 bunch sorrel, washed and de-stemmed
1 tbsp half and half
salt and pepper
Boil veggie broth, add rice
Let rice cook for 8 minutes, stirring now and again
Add sorrel, stir for 1 minute, turn off heat
Use immersion blender to puree the soup
(Rice pieces may fly out at you)
Add half and half and salt and pepper
Stir.
Eat.
Saturday, July 15, 2006
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