One of the cool things about the CSA is the wide variety of vegetables you get each week - ones you've never tried before or in some cases, even heard of. Last year, we received sorrel and after some recipe investigating online, we found this delicious and easy recipe for chilled sorrel soup on foodnetwork.com and made it several times last summer. Sorrel is very good for you - a rich source of iron and potassium and contains vitamins A and C. In last week's delivery, there was a bag of sorrel so we dug out the recipe and made it for dinner tonight. Super easy and perfect for a hot night.
4 tbs unsalted butter (tonight I used a little olive oil instead)
1 med onion chopped
1 clove garlic, minced
1/2 lb. sorrel leaves, stems removed
2 stalks celery, finely chopped
3 cups vegetable stock
1 tbs chopped parsley + extra for garnish
1 tsp coarse salt
1/2 tsp fresh ground pepper
1/4 tsp ground nutmeg
plain yogurt garnish
Heat butter in saucepan. Add onions and saute until soft, 10 min. Add garlic, 2 min. Add sorrel and celery and cook 5 min. or until sorrel is wilted. Add stock, parsley, salt, pepper and nutmeg. Simmer 20 min.
Blend, adjust seasonings - then chill. Serve with yogurt garnish.
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