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Martha Stewart's Sorrel Soup
From Stones River Market
<p>I watched Martha Stewart make her mother’s sorrel soup on her TV show and learned how to use the sorrel we’ve grown. Sorrel has a slightly sour taste, which makes this soup different. It is deliciously creamy.</p>Source: Martha Stewart (Entered by Kathleen and Ken Ferris)
Serves: 4 moderate servings
Ingredients
3 Tbsp.
unsalted butter
1/3 cup
minced onion
4 cups
sorrel leaves
1/2 tsp.
salt, black pepper to taste
2 Tbsp.
flour
6 cups
chicken stock, boiling hot
2
large egg yolks
3/4 cup
heavy cream
1 to 1 1/2 Tbsp
softened unsalted butter
4 dollops
creme fraiche or sour cream (opt)
for garnish
fresh chervil or parsley,, chopped fine
Step by Step Instructions
- Wash, dry and chop the sorrel into thin strips.
- In large pan, melt 3 Tbsp. butter on medium heat and cook onion until soft, not brown. Lower heat and add chopped sorrel and 1/2 tsp salt. Cook for about 5 minutes.
- Add flour and stir well. Then add boiling stock to mixture and cook on moderate temp., stirring constantly until slightly thickened. If desired add more salt and pepper to taste.
- Whisk together egg yolks and heavy cream.
- Whisking constantly, slowly pour 1 cup hot stock mixture into egg mixture, then return back to saucepan. Do not let soup boil after egg yolks have been added or yolks will curdle.
- Stir in softened butter and serve hot with a dollop of creme fraiche or sour cream and chervil or parsley. If serving the soup chilled, do not add the softened butter