WW Sorrel and Lentil Soup

I have had many fun experiments with cooking since our visit to the Coburg Farmers Market last weekend.  One unusual purchase was a bunch of sorrel.  Its name seemed vaguely familiar and it looked so green and healthy.  Little did I know that once you cook it, the leaves turn the colour of a swamp monster.  I soon learned more about it as I search the web for ideas.

I avoided all the sorrel soup recipes with eggs - and there were plenty.  I wanted to taste the stuff but I wasn't sure I could quite come at a salad now the weather had cooled.  Though I was tempted to try it in a warm vegetable and lentil salad.  Hugh Fearnley-Whittingstall's sorrel and lentil soup seemed just the thing for late autumn.

After all I had plenty of vegetables in the house.  It seems that our vegetable crisper is constantly overflowing lately, no matter how much I cook.  And I have been rather partial to lentils in soup lately.  I used white carrots to keep the colours white and slimy green.

Sorrel has large beautiful green leaves.  Like the Scottish Highlands which have never fallen prey to hoards of tourists due to midges, I guess that sorrel has never become one of the popular leafy greens because its lush green turns murky when heated. Or maybe it is the oxalic acid in the sorrel that is harmless in small quantities but can be fatal if eaten too much.  Or is it just that it grows like a weed in some gardens - my mother's for instance.  (Of course, if I had known my mum had sorrel in her garden I wouldn't be buying it at a market!)

The oxalic acid is what gives the sorrel its sharp sour taste.  When I was young we loved to chew on the stalks of sour grass.  The stalks of the sorrel reminded me of sitting in a corner of the backyard among the long grass, choosing a fat stalk to chew on.  In fact, Sylvia enjoyed chewing on the sorrel stalks.

While Sylvia chewed on sorrel stalks, E and I enjoyed the soup.  It was hearty and healthy.  Great with scones.  I quite enjoyed the flashes of sour flavour from the sorrel leaves.  And now that I know my mum has sorrel in her garden, you might find me experimenting further.

I am sending this soup to Ricki for her Wellness Weekends at Diet Dessert and Dogs.

Ideas for using sorrel:

• Joan's Sorrel Soup - Food.com 
• Ottolenghi Fried Beans with Sorrel Feta and Sumac - David Lebowitz
• Rhubarb Celery and Sorrel Salad - Yotam Ottolenghi
• Rhubarb Sauce - Antony Worrall Thompson
• Sorrel Leek Potato and Ricotta Pizza - Aida Mollenkamp
• Sorrel Lime Cooler - Martha Stewart
• Spanakopita with Leeks, Chard and Sorrel - The Locavore's Garden
• Swiss Chard, Potato and Sorrel Soup with Creme Fraiche - Eats Well With Others
• More ideas at The Kitchn and Chocolate and Zucchini

Lentil and Sorrel Soup
Adapted from Hugh Fearnley-Whittingstall
serves 4

25g butter (or oil)
1 leek, sliced
3 celery sticks, diced
3 medium carrots, diced
1 parsnip, diced
3 small potatoes, diced
3 garlic cloves, finely chopped
225g red lentils
1 litre water
1 tsp stock powder
1 tsp salt
225g sorrel, thinly sliced
pepper to serve

Melt oil in a stockpot over medium heat and cook leek, celery, carrots, parsnip, potatoes and garlic til softened. I think it took me about 10 to 15 minutes but I chopped and added to the pot as I went (in the order that the ingredients are listed).  Add lentils, water, stock powder and salt.  Simmer for about 20 to 25 minutes until the potato is soft and the lentils cooked.  (I did about 15 minutes but could have had a bit longer). Stir in the sorrel for a minute or two until wilted (unfortunately it will lose its lovely colour.) Serve warm with lots of black pepper.

On the Stereo:
Farwell Sorrow: Alasdair Roberts