soup

Sorrel Lentil Soup.

Sorrel Lentil Soup

From “Two Spring Plants: Sorrel and Rhubarb” by Deborah Madison, Spring 2011

Makes about 1 quart

Inspired by a recipe of Elizabeth David’s, which called only for lentils, sorrel and cream, I have never been able to resist adding red onion, a bay leaf and sometimes a mirepoix. But even with these additions, this is the simplest of soups with no browning of onions or sautéing of vegetables.

Use fresh sorrel if you have it, or a chunk of frozen sorrel puree. This plain-looking soup is best served right away. It’s fairly thin, too, which makes it an ideal soup for the first course of a heavier meal.

  • 3⁄4 cup dry lentils (preferably Puy or black beluga)
  • 1⁄2 small red onion, finely diced
  • 1 bay leaf
  • Sea salt and freshly ground pepper
  • 6 cups water or chicken stock
  • 3 handfuls sorrel leaves, stems removed if large, shredded
  • Crème fraîche

Rinse the lentils and put them in a soup pot with the onion, bay leaf, 3⁄4 teaspoon of salt and water or stock.

Bring to a boil, then simmer, partially covered, for 30 minutes or until the lentils are soft.

Puree half the cooked lentils until smooth, then return them to the pot. Add the sorrel and cook for 10 minutes more. Taste for salt, season with pepper and serve. Stir a spoonful or two of whisked crème fraîche into each bowl.

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