Tuesday, July 24, 2012

Waste Not, Want Not. Even Sorrel.

I'm betting that Martha didn't waste anything. Whether preparing dinner for Lazerus or for a room filled with guests, she probably knew how to add just the right spice or use the perfect cooking method to make old figs taste yummy.

Using everything we're given is good stewardship, and that includes the surprise veggie I received in my Abundant Harvest Organics delivery this weekend.

Sorrel. Isn't that something horses eat?  The enclosed newsletter advised to use it sooner than later. Having thrown away an embarrassing amount of rotted fruits and vegetables in my time, I decided to get off my butt and figure out a way to cook these pretty leaves before they went bad.

The warnings almost scared me off, especially the comparison of heated sorrel to cowpies. (The color changes during the cooking process, and not in a good way.)  Hubby has his limits, so I decided soup might make the most appetizing presentation.

I played with an online recipe and here is what I came up with. Though the soup looks dark green, it has a surprisingly light, lemony flavor.

3 cups of chicken broth
1 large bunch of sorrel, tough stems removed (And wash carefully! There were chunks of dirt hidden in the leaves!)
1 Potato, diced
1 handful of rice
Salt and Pepper to taste
1 cup of milk

First, I brought the chicken broth, sorrel and potato to a boil and let it simmer until the potato was cooked.
Next, using an immersion blender, I ground everything up.
I added a handful of rice and simmered until cooked. You must stir occasionally.
I added milk, salt and pepper and heated through.

I served it with crushed tortilla chips sprinkled over the top, and it was yum!

Now I have to figure out what to do with the surplus of nectarines! Any ideas?

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