Sunday, March 14

Soup on Sunday: Michael Devine's Sorrel and Zucchini Soup

I love the dark green perennial herb sorrel with its slightly sour flavor. My friend Michael Devine recently shared his recipe for Sorrel and Zucchini soup that he learned when taking the Bistro and Brasserie course at the École Ritz Escoffier.

He serves it both hot and cold with an almond chive cookie on the side. A word of caution about sorrel—its lemony flavor is great, but it changes to a drab color when cooked. For a more vibrant soup, try mixing spinach and sorrel.

Sorrel and Zucchini soup

4 tablespoons butter
2 small onions, chopped
1/2 lb young zucchini, diced
1/4 lb sorrel or spinach, washed and roughly chopped
1 clove garlic, peeled and crushed
1 bay leaf
1 1/2 cup chicken stock
1 cup crème fraiche

Garnish: blanched lemon zest (optional)

Melt butter in stock pot add onion, zucchini, garlic and bay leaf. Cook 12 minutes over medium heat, stirring regularly. Remove the bay leaf. Add sorrel and cook for 2-3 minutes until tender. Add stock and bring to boil for about 5 minutes. Add crème fraiche. Remove from heat, puree and pass through a chinois (a sieve with an extremely fine mesh). Add salt and pepper to taste.

To serve, swirl a small spoonful of crème fraiche through soup and garnish with blanched lemon zest.

Serves 4 - 6


Unknown said...

Love Soup on Sunday...and your new photo.

ALL THE BEST said...

Thank you Barbara!!

La Petite Gallery said...

Devine soup by a Devine Man..
I'll copy and paste this for a later rainy day. Thank you.


Anne said...

I love sorrel too and it is often used in French cooking. This sounds like a perfect, uncomplicated soup. Thank you Michael and Ronda.

concretenprimroses said...

Thank you! My sorrel is almost ready to start growing. I love it, and think dh and I will both like this recipe.

Unknown said...

I will be putting this on the stove pronto!! Pretty much my favorite ingredients all in one bowl...yum!


the coolbirth kid said...

reminds me of a memoir i read,
"a likely story" by rosemary mahoney,
an account of a summer working for lillian hellman.

her first day on the job,
mahoney tries to help hellman make sorrel soup.
they nearly lose a few fingers.