Last time I was walking through the Irish fields I found sorrel leaves. It reminded me regular summer soup that my mum cooked for us, sending us before to pick some wild. It made me harvest them and cook them off course. This soup is very simple. All you need is to prepare regular broth and throw in some leaves.
Sorrel is best when harvested wild. It has got sour taste and perfectly suits as an addition to salads, shakes, sauces or soups, or simply as a side to any dish. Eating sorrel leaves bring many health benefits which include overall immune system increase what very high Vitamin C and A content make. Many evidences proof its benefit of working on circulatory, digestive and immune system in the same time.
Next time when you walk in the forest, docks, fields look for a sorrel, take it and try it.
Grab the link to http://www.irishwildflowers.ie/pages/57a.html and search more information about the plant.
How to make the soup?
All you need is (6 servings):
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3-2 l ready broth
( I cooked this one with smoked ribs) It is good to add all spice, bay leaves, ground pepper and garlic when preparing broth.
Obviously if you want to keep it vegetarian skip ribs.
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About 0.5 kg fresh sorrel leaves
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1 egg each serving
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Coconut Oil
Preheat the broth, do not boil and leave on low hit on the side. In the meantime preheat the sauce pan with coconut oil , throw in chopped sorrel and cook for 1-2 minutes. Throw it into broth , stir in, season well with salt and pepper if needed. Cook for another 2-3 minutes.
Serve with boiled egg and rye crackers.
I love pumpernickel rye bread to serve with soups sometimes. This one it suits very well.
How to make them?
Preheat a pan with coconut oil, when the pan is hot throw cut on squares pumpernickel bread slices and fry on each side, stirring occasionally. 1 slice per serving is enough for me.
Enjoy
