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Lore and Legend of Sorrel from The Good Herb by J. Benn Hurley
Some Irish historians say that sorrel, not clover, may have been the original shamrock, and that it may have been the arrow-shaped, three-cornered sorrel leaf that St. Patrick used as a model for the trinity. Early Egyptians and Romans nibbled on fresh sorrel leaves after overeating, both for their soothing effect on the digestive system and for their diuretic properties. In North America, 200 years ago, sorrel was eaten as "lemonade in a leaf." It's a good source of vitamin C, and used to be taken to prevent scurvy.
"Sorrel" Musings from Everyone Eats Well in Belgium by Ruth Van Waerebeek
In the United States, sorrel is usually considered an herb, but it is really a leafy green vegetable not unlike spinach. It is much prized in Belgium for its tart, acidic taste, and we grow it in our kitchen gardens right next to the spinach.
from The Oxford Companion to Food by Alan Davidson: An old English accompaniment to meat and fish was greensauce made from sorrel pounded to a paste with vinegar or lemon juice and sugar; and this name was also applied to the plant itself.
Penne with Mushrooms and Fresh Sorrel from The Good Herb by J. Benn Hurley
1 Tablespoon olive oil
12 ounces mushrooms, sliced
2 cloves garlic, mashed through a press
1 medium onion, sliced
1 small chile pepper
1 cup chopped tomatoes
6 cups hot cooked penne or other pasta, about 3/4 pound dried
1/3 cup minced sorrel leaves
Heat a large sauté pan over medium high heat, then pour in the oil. Add the mushrooms, garlic, onion and hot pepper and sauté for about 5 minutes. Stir in the tomatoes and cook until saucy and fragrant, about 7 minutes more. In a large bowl, toss the penne with the sauce and sorrel. Serve warm.
Split Pea Soup with Sorrel Stir chopped fresh sorrel greens into hot pea soup just before serving.
Sorrel Soup
Chop the stems and leaves from one bunch of sorrel. Melt some butter and sweat some chopped onion or leek, then add the stems and leaves of the sorrel. Add a few cups of stock(vegetable or chicken) with a bit of salt and pepper to taste. To get fancier: you can add milk or creme fraiche or half and half and pureé this soup... It can be eaten hot or chilled.
Sorrel is classic as a sauce for fish:
Sorrel Sauce for Fish from The Peppermill Rest. in Clearwater,
FL
1/2 cup chopped fresh sorrel
2 T dry white wine
3 T minced green onions
1 cup whipping cream
1 1/2 t fresh lime juice
Ground white pepper
Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Puree until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
SORREL VICHYSSOISE from Gourmet 1992
1 cup finely chopped white and pale green part of leek, washed
well
1/2 cup finely chopped onion
2 tablespoons unsalted butter
1 pound boiling potatoes
4 cups chicken broth
2 cups water
1/2 pound fresh sorrel, stems discarded and shredded coarse
1/2 cup heavy cream(I used milk successfully)
1/4 cup snipped fresh chives, or to taste
In a large saucepan cook the leek and the onion with salt and pepper to taste in the butter over moderately low heat, stirring, until the vegetables are softened, add the potatoes, peeled and cut into 1-inch pieces, the broth, and the water, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are very tender. Stir in the sorrel and simmer the mixture for 1 minute. Purée the mixture in a blender in batches, transferring it as it is puréed to a bowl, and let it cool. Stir in the cream or milk, the chives, and salt and pepper to taste, chill the soup, covered, for at least 4 hours or overnight, and serve it sprinkled with the additional chives.
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