DMadison - sorrel lentil soup

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Sorrel Lentil Soup

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup lentils

1/2 small red onion -- finely diced

1 bay leaf

salt

1 1/2 quarts water

3 handfuls sorrel leaves -- shredded

(or other dark leafy greens)

1 tablespoon cream or creme fraiche -- (1 to 2)

freshly ground pepper

 

Rinse the lentils and combine them in a soup pot with the onion, bay leaf, 1/2

teaspoon salt, and water. Bring to a boil; then simmer, partially covered, for

30 minutes or until the lentils are completely soft.

 

Puree half the cooked lentils in a blender until smooth; then return them to the

pot. Add the sorrel and cook for another 10 minutes; the sorrel will turn olive

green. Stir in the cream, taste for salt and serve with freshly ground pepper.

 

 

SORREL - A collective term for any variety of the buckwheat family. Having tart,

sour-tasting leaves, sorrel can be eaten raw or cooked. The most strongly

flavored of the sorrels is the garden or belleville sorrel, also called sour

dock and sour grass. The mildest variety is dock sorrel, also called spinach

dock and herb patience dock.

 

 

Source:

" Savory Way 1998 "

Yield:

" 1 quart "

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Per Serving (excluding unknown items): 104 Calories; 1g Fat (11.6% calories from

fat); 8g Protein; 16g Carbohydrate; 8g Dietary Fiber; 3mg Cholesterol; 33mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 0 Fat.

 

NOTES : It's difficult to imagine how a recipe as simple as this one can also be

so good. This recipe is derived from one of Elizabeth David's, which calls for

only lentils, sorrel, and cream. I have never been able to resist adding some

red onion and bay leaf, and sometimes a mirepoix of celery and carrots. But even

with these additions this is the simplest of soups. There is no browning of

onions or sauteing of vegetables; just a few ingredients boiled together and

blended. Although leguminous soups usually improve after a few days, I find this

one is best when served right away. This plain-looking soup--neither lentils nor

sorrel boasts stunning color--is light, nourishing, and surprisingly delicious.

It is one of my favorites. -DM

 

Nutr. Assoc. : 0 0 0 0 0 1423 0 26607 0

 

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=^..^= PatH (Pat Hanneman)

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