“I want to have sorrel be a staple ingredient in my kitchen,” says chef Maria Anselmo, HHC, AADP, who develops recipes for The Urban Farmer in Oakland Park and teaches raw food classes at the Urban Farming Institute. So simple to make, this soup can be served warm or chilled.
6 1-cup servings
3 tablespoons butter
1 small sweet onion, peeled and sliced
2 medium potatoes, peeled and sliced
1 cup fresh shelled or frozen spring or baby peas
1 cup packed sorrel leaves, chopped
6 cups organic vegetable broth
Kosher salt and freshly ground pepper, to taste
3 tablespoon crème fraîche or sour cream
3 sorrel leaves, cut into chiffonade (long, thin strips)
Melt butter in a 4-quart saucepan on medium heat. Add onions and sauté for 5 to 7 minutes until they become translucent. Add the potatoes, peas, sorrel leaves and broth. Bring to a boil, then reduce and simmer for 30 minutes or until the potatoes are tender. In a blender or food processor, puree soup, in batches, if necessary. Season with salt and pepper. Divide soup into soup bowls and garnish with cream and sorrel.
Maria Anselmo is a Board Certified Holistic Health Coach and Natural … Read More