Sorrel, Red Veined Salad Greens
Red veined Sorrel is a very tasty salad green with an acid tone. A beautiful addition to salad mixes including your Favourite “Mixed Greens”. it’s tang – I call it “lemonade in a leaf” – comes from oxalic acid, the same thing that makes its cousin rhubarb taste the way it does.
250g Clam Shell
4 tbsp unsalted butter
3 tbsp flour
2 clam shell Food Basket Sorrel
1/2 cup cream
1/2 cup Food Basket Spring Onion
1 qt vegetable stock
2 egg yolks
Melt 3 tablespoons butter in a soup pot over medium heat. Add the green onions and turn the heat to medium-low. Cover the pot and cook gently for 10 mins. While the onions are cooking, pour the stock into another pot and bring to a simmer.
Turn the heat up, add the sorrel leaves and a healthy pinch of salt and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 mins. Stir occasionally. Mix in the flour and cook over medium heat for 3 mins. Whisk in the hot stock, stirring constantly. Bring this to a simmer. To finish the soup, whisk together the egg yolks and cream. Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling) Now start whisking the soup. Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way. Let this cook — below a simmer — for 5 mins. Do not let it boil or the soup will break. Serve at once.
It is very high in Vit C & high in iron.