These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Martha Stewart's Sorrel Soup
From Stones River Market
<p>I watched Martha Stewart make her mother’s sorrel soup on her TV show and learned how to use the sorrel we’ve grown. Sorrel has a slightly sour taste, which makes this soup different. It is deliciously creamy.</p>Source: Martha Stewart (Entered by Kathleen and Ken Ferris)
Serves: 4 moderate servings
Step by Step Instructions
- Wash, dry and chop the sorrel into thin strips.
- In large pan, melt 3 Tbsp. butter on medium heat and cook onion until soft, not brown. Lower heat and add chopped sorrel and 1/2 tsp salt. Cook for about 5 minutes.
- Add flour and stir well. Then add boiling stock to mixture and cook on moderate temp., stirring constantly until slightly thickened. If desired add more salt and pepper to taste.
- Whisk together egg yolks and heavy cream.
- Whisking constantly, slowly pour 1 cup hot stock mixture into egg mixture, then return back to saucepan. Do not let soup boil after egg yolks have been added or yolks will curdle.
- Stir in softened butter and serve hot with a dollop of creme fraiche or sour cream and chervil or parsley. If serving the soup chilled, do not add the softened butter
Back to Recipe Listings
Click here to go back to the recipe listings