Fresh greens pack a lot of antioxidant power, but some have a bitterness that’s hard to enjoy. Sorrel has a refreshingly lemony flavor that’s great raw in salads or cooked into soup.
1 medium potato
1 medium onion
1 medium carrot
4 tbsp unsalted organic butter
1 sprig fresh thyme
Salt and pepper to taste
3 1/3 cups organic vegetable broth
1 large bunch sorrel (about 1 pound)
1/4 cup organic cream or unsweetened almond or soy milk
Peel and dice the potato, onion and carrot. Melt the butter in a 3-4 quart pot and add the diced vegetables and the leaves from the thyme sprig. Add 1/3 cup broth, cover and stew gently for 15 minutes with the lid slightly ajar.
Add the remainder of the broth, bring to a simmer and stew another 15 minutes with the lid ajar until all vegetables are soft.
Meanwhile wash and stem the sorrel and slice into 1-inch ribbons. When vegetables are fully cooked, add the sorrel and return the soup to a simmer. Turn off the heat, cover and let stand 5 minutes.
If you like chunky soup, you’re done. This soup can also be pureed in the pot with an immersion blender and enjoyed hot or cold.