We got a nice looking bunch of sorrel in last week’s Vegetable Husband basket. Until now, I’d really only used sorrel in a pesto recipe but wanted to branch out. My friend Bonnie mentioned making a good sorrel soup based loosely on this recipe (I think she used sorrel in place of the kale), and I thought I’d give it a whirl!
My version is even more loosely based on the recipe above, but it came out deliciously! This was great with a side of toast generously spread with margarine, but I think lazy croutons would go well, too!
Sorrel Soup
- 5 green onions, chopped
- 1 handful fresh sorrel, chopped
- 1 1/2c napa cabbage or bok choy, chopped
- 3-4T miso paste dissolved in 4c hot water
- 1/2c lentils
- 2t dried thyme
- 5 cloves of garlic, minced
- tiny pinch of onion powder (optional)
- salt and white pepper, to taste
Mix all of your ingredients in a dutch oven or soup pot and bring to a boil. Reduce the heat to low and simmer, covered, for about 30 minutes, or until the lentils are cooked.
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Sorrel soup?! This sounds delicious! I wonder if I can get any around here…