Author Notes
Sorrel, for those unfamiliar with the herb, has a tangy, sour sort of flavor. I love it mixed with spinach; there’s a definite bright and fresh aspect to the combination. Unfortunately I only made enough for two servings since I wasn't sure if my husband would like it. Turns out, it was his favorite part of our Easter dinner. I will definitely be making it again soon! —onetinyspark
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Ingredients
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1 tablespoon
olive oil
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1
medium sweet spring onion, diced
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2 ounces
fresh sorrel, chopped
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3 ounces
fresh baby spinach, chopped
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3 cups
chicken or pork broth (I used homemade pork bone broth and it’s partly why I think this soup turned out to be so great – so make it at home if possible!)
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1
medium sized red potato – diced
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1
clove garlic, smashed
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Kosher salt, freshly ground black pepper to taste
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Crushed red pepper flakes (for garnish)
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Drizzle of heavy cream or half & half (for garnish)
Directions
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Heat the olive oil in a saucepan over medium. Throw in the onions with a bit of salt and pepper and cook until translucent. Then, add in the garlic and cook until fragrant, about one minute. Next add in the sorrel and spinach. The sorrel will turn brown almost immediately. Have no fear; it’s just its nature. The spinach will help green things up a bit.
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Let the greens wilt and then pour in the stock, followed by the diced potato. Bring everything to a boil, then reduce the heat and simmer for about 25 minutes or so. After, remove the soup from the heat and use an immersion blender to puree the mixture. When smooth, put the soup back over the heat on low until ready to serve. Salt and pepper the soup to taste.
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When serving, drizzle each bowl with a small amount of heavy cream or half & half and sprinkle with crushed red pepper flakes.
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