There are so few ingredients that the lemony tart flavor of the sorrel is what really carries it – the potatoes and swiss chard are just included for bulk and nutrition. Add a swirl of some creme fraiche to provide a hint of richness (note that this is a required step. And by required I mean that omitting it would be heretical in so many ways that it goes even beyond authority issues into plain and simple bad taste) and you will be immediately transported to soupheaven.
You should make this. Now.
Unless you have authority issues. In which case. Please don’t.
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
Joanne Bruno is a food writer and second year medical student. Find more of her delicious ramblings over at her blog: Eats Well With Others. Joanne is also training for her third marathon with Team in Training, raising money for the Leukemia and Lymphoma Society. For more information or to make a donation, check out her fundraising website.
1 tbsp butter
1 onion, chopped
3 red potatoes, peeled and thinly sliced
1 bunch swiss chard, stems removed, about 10 cups leaves
2 cups sorrel leaves
salt and freshly ground black pepper
1/3 cup creme fraiche
bread, for dipping
1. Heat the butter in a medium pot over medium-high heat. Add the onion and potatoes and cook, stirring occasionally, until just starting to brown, about 8 minutes.
2. Add 1/2 cup water and scrape the bottom of the pot to release the juices and any stuck bits. Add in the swiss chard and sorrel as well as 1 1/2 tsp salt. As soon as they wilt down, add 6 1/2 cups water. Bring to a boil, then simmer, partially covered for 12 to 15 minutes.
3. Using an immersion blender, puree the soup. Taste for salt and season with pepper. Ladle the soup into serving bowls. Mix the creme fraiche with a tiny bit of water and then stir a tbsp or two into each bowl. Serve with bread for dipping.