boil then add the sorrel, sugar, cinnamon stick, whole cloves
Add the scallions and saute for another 5 minutes.
Add
Melt butter in a Dutch oven. Add bay leaves, shallots and saute until tender about 3-4 minutes. Add garlic and saute until soft, about 1-2 minutes.
Add Chardonnay wine and reduce by half.
Add chicken stock, potatoes, French thyme, marjoram and heavy cream. Bring to a full boil and reduce to a simmer for 25 minutes or until potatoes are tender.
Remove Potage from the heat and add Fresh Sorrel, nutmeg, fine sea salt, white pepper and puree the Potage.
Serve Potage in warm bowls.
Garnish with Fresh Chopped Chives.
Wash the sorrel thoroughly in several changes of
hick slices.
Wash the sorrel, chop it and set it
70C (325F, Gas mark 3). For the pastry, rub the butter
br>How to make the SORREL BEURRE BLANC: Combine the minced
For the pasta:
Combine ingredients
low boil and cook for 10 minutes, then set aside
Remove stems from Sorrel leaves, wash in salad spinner
Pick over and wash sorrel.
Chop leaves very fine.
Bring water to a rolling boil
Drop in sorrel.
Cook for 10 minutes.
Cool.
Pour into quart jars.
Serve in cold bowl with dollop of sour cream,
topped with scallions and radishes.
Plunk potatoes around.
Place all ingredients except oil into blender, and blend until smooth.
Continue blending, and slowly add oil through feed tube until mixture thickens, then pour oil in at a faster rate.
Scrape mixture out into container, and store in refrigerator for up to 3 days.
In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft.
Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic.
Add remaining ingredients and cook for 1 hour at simmer.
Puree mixture with immersion stick and add more stock if too thick.
Serve with rye toast croutons.
o the boil.
Simmer for 10-15 minutes until the
Combine the brown sugar, ginger, vinegars, cranberry juice, red wine, Tabasco, chili powder, ancho, salt, and thyme in a medium saucepan, and cook over low heat for five minutes until the sugar melts.
Add the apple, onion, and fresh sorrel and mix well.
Cover and cook for an additional five minutes.
Removed from heat and chill in refrigerator for at least 3 hours before serving.
This chutney can be stored in the refrigerator for 1-2 months.
Note: a clove of garlic would be tasty added to this, as well.
rocessor or blender puree the sorrel, the parsley, the garlic, the
eat to medium and cook for about 30 minutes.
Remove
Grate the courgettes, and place in a bowl sprinkle with salt and leave to stand for 30 minutes.
Squeeze out the moisture from the courgettes, and drain on kitchen paper.
Beat the flour, eggs and cream together, and stir in the courgetes, sorrel and spring onion.
Thin with a little milk to obtain the consistency of thick cream.
Season with pepper.
Heat the oil and drop tablespoons of the batter into the pan.
Cook for 4 minutes turning once untill the fritters are golden.
Serve hot.
eat to medium and simmer for 25 to 30 minutes.
Combine sorrel, ginger, dried orange zest, and clove in a bowl.
Bring water to a boil in a saucepan or kettle; pour over sorrel mixture. Stir in sugar until dissolved. Let mixture steep at room temperature, 8 hours to overnight.
Strain sorrel mixture through a fine-mesh sieve into a pitcher; discard solids. Serve over ice.