In our weekly recipes, we do our best to highlight ingredients that may be unfamiliar to our members. This week's recipe highlighted sorrel, in addition to the onions, carrots, celery, potatoes and thyme that all were in this week's share. This recipe was a huge hit -- the sorrel added a fresh, lemony tang to the soup.
One recipe makes about enough for four; if you want to fill a crock pot, you'll probably need to triple it.
Creamy Sorrel Soup
Adapted from this recipe on Food52.com
2 tablespoons unsalted butter
1 cup yellow onion, small dice
1/4 cup carrots, peeled and diced small
1/4 cup celery, washed, trimmed and small dice
2 cups starchy potatoes (any of the CSA potatoes will work well), small dice
1/3 cup basmati rice
4 cups vegetable broth
1 cup cream
2 1/2 cups sorrel, washed, spun dry and chopped
2 teaspoons fresh thyme, minced
Salt and fresh ground pepper
Place a large Dutch oven or pot over medium heat. Add the butter and as it melts add the onions, carrots and celery. Season them with ½ teaspoon of salt and several grinds of fresh pepper.
Let the vegetables sweat until tender, then add the potatoes, rice and vegetable stock. Bring the soup to a boil then reduce the heat to a simmer.
Cook until the rice and potatoes are tender, 20 and 30 minutes. Once they are tender, add the cream, sorrel and fresh thyme. Heat the soup through and until the sorrel is wilted. Taste, adjust seasonings (it will probably need salt) and serve.