Edible Vancouver Island May/June 2024

french sorrel soup This soup is delicious served hot or cold and a great way to enjoy this easy and long-producing vegetable. The addition of egg yolk was inspired by potage Germiny, a traditional French sorrel soup that is enriched the same way. Don’t be alarmed by the deep olive green colour; unfortunately, sorrel doesn’t retain its vibrant green colour after cooking. RECIPE + PHOTO SABRINA CURRIE

METHOD Wash and trim sorrel leaves, removing any brown, stringy stems as needed. Roll together and slice thinly into a chiffonade. Melt butter over medium–low heat in a large saucepan and add the leeks. Sauté until translucent and soft, then add the sorrel and cook until it is wilted. Add potatoes and stock and bring it back to a simmer. Continue to cook on medium–low for about 20 minutes or until potatoes are soft. Mash with a potato masher or fork until potatoes are a coarse purée. (Don’t use an immersion blender or it will make the potatoes gluey.) Whisk egg yolks and cream together well, and then whisk in a ladle of hot soup to temper the mixture. Pour it into the soup and stir thoroughly. Return just to a simmer and then remove from heat immediately. Taste, season with salt and pepper and serve while hot, or refrigerate and serve cool with chilled garnished as you like.

INGREDIENTS 5 cups sorrel ¼ cup butter

1 cup leeks, sliced 1 cup potato, diced 4 cups chicken stock ½ cup heavy cream 2 egg yolks salt and pepper optional garnishes: fresh toasted croutons, shelled peas or pea shoots, snipped chives, chervil, baby sorrel or mache

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