- Herbs on Saturday -
English Cream of Sorrel Soup with Peas
My herb for today is Sorrel and is one if my favourite herbs; I love it in soups, sauces, salads in with fish. Sorrel is a very old herb that has been used throughout the centuries in England, as well as the rest of Britain and Europe – especially France. I have called this an English soup, as it does not contain any egg yolks, as French Sorrel soup often does. It can be served chilled or hot, and is also delicious made with a combination of sorrel, watercress and other green herbs. You must try to use the small round tipped sorrel leaves, as the large pointed leaves are very bitter. Sorrel is a purgative and an excellent detoxification herb, so you can enjoy your soup as well as cleansing yourself, a diet soup then! Garnish this soup with croutons and finely chopped sorrel leaves.
The name sorrel derives from the French for ‘sour’, in reference to the plant’s characteristic acidity – the taste is almost a lemony flavour, which, is why it is such a popular herb to use with fish. It’s only the leaves of the sorrel plant that are used in cookery. Sorrel leaves are generally large, bright-green and arrow-shaped with a smooth, crisp texture. Buckler leaf sorrel has tiny, shield-shaped leaves that are good in a mixed green salad or as a garnish, and its these sorrel leaves that I am using in my soup recipe, and that are grown in my garden. Sorrel should not be eaten in large quantities as it contains a high amount of oxalic acid…….a large amount would be several kilos, so my 300g as used in this recipe is fine!
Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb that is cultivated as a garden herb or leaf vegetable (pot herb). Other names for sorrel include spinach dock and narrow-leaved dock.
That’s all for my Herbs on Saturday post today, I hope you have enjoyed the recipe I have shared today……..the NEXT blog hop for March, with all the live link and all the instructions is posted below. Have a wonderful Saturday and I am looking forward to seeing what will be added for March. Karen.