Sorrel Soup

Makes two 7-by-11-inch tarts


  • ½ lb sorrel leaves cleaned (center stem removed)
  • ½ large onion sliced
  • ½ cup Half & Half *
  • 4 tablespoons butter
  • 1 pint chicken broth**
  • *You can substitute heavy cream here if you want to
  • **You can substitute vegetable broth here if you want to make it vegetarian


• Remove stems from Sorrel leaves, wash in salad spinner and set aside, reserving 2 leaves for garnish.
• Sauté finely chopped onion in butter until translucent.
• Heat broth but do not boil.
• Add sorrel leaves to onions and wilt.
• Add flour, stirring constantly until smooth.
• Continue stirring while adding hot broth.
• Simmer 5 minutes.
• Put through blender 1 cup at a time, or use hand held blender directly in sauce pan, using low speed.
• Return soup to low heat, do not allow to boil.
• Lightly beat egg yolks in a large cup, slowly stirring into them a little of the hot soup.
• Slowly pour the mixture back into the soup while stirring.
• Continue to stir while adding cream.
• Heat through, but do not boil.
Season to taste, Garnish with thin slices of reserved Sorrel leaves and rounds of toasted baguette.

Sorrel Pesto


2 cups coarsely chopped fresh sorrel, ribs removed
1/4 cup olive oil
1/3 cup packed fresh parsley leaves
1/2 teaspoon salt
2 garlic cloves, roughly chopped
1/4 cup pine nuts
1/3 cup freshly grated parmesan cheese


In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup. To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.


Jamaican Sorrel Aioli


1 egg yolk
1 cup firmly packed fresh sorrel leaf, stems and tough ribs removed
1/4 cup chives, chopped
1 cup canola oil or grapeseed oil
2 teaspoons lemon juice
1/2 teaspoon salt


• Place all ingredients except oil into blender, and blend until smooth.

• Continue blending, and slowly add oil through feed tube until mixture thickens, then pour oil in at a faster rate.

• Scrape mixture out into container, and store in refrigerator for up to 3 days. Makes 1 ½ cups

A delicate, lemony sauce, this aioli goes especially well with fish, but it’s also delicious served with roast chicken and makes an excellent sandwich spread.

Sorrel and Onion Tart


4 tablespoons unsalted butter
1/4 cup heavy cream
5 Vidalia onions, thinly sliced
2 large egg yolks
2 (about 1 1/2 pounds) fresh sorrel, or spinach, washed and dried
1 tablespoon coarse salt
1/4 teaspoon freshly ground pepper
All-purpose flour, for dusting
2 eight-ounce sheets frozen puff pastry, thawed


• In a heavy, deep saucepan, melt butter over medium-low heat. Add onions. Cook, stirring frequently, until onions are soft and translucent, about 15 minutes.

• Remove and discard the tough center ribs from the sorrel leaves. Bring a large stockpot of water to a boil, and add 2 teaspoons salt. Add sorrel, and cook just until the leaves wilt, 1 to 2 minutes. Drain sorrel in a colander, let cool, and squeeze out any excess liquid.

• Add sorrel, the remaining teaspoon salt, and the pepper to the onions; cook over low heat until mixture breaks down and is almost soupy, about 20 minutes. Remove from heat, and let cool.

• Preheat oven to 400 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll one sheet of puff pastry into a 7-by-11-inch rectangle, about 1/8 inch thick. Transfer the dough to one of the parchment-lined baking sheets, and chill in refrigerator 30 minutes.

• Repeat process with the second sheet of puff pastry. Remove both sheets of puff pastry from the refrigerator. Using a sharp knife, score a 1/2-inch border around perimeter of each sheet, creating a picture-frame look. Using a fork, prick the entire surface within the scored edges on each sheet. Make an egg glaze: In a small bowl, combine 1 egg yolk and 2 tablespoons heavy cream; carefully brush egg glaze onto the borders.

• Transfer both sheets of dough to oven, and bake until pastry has puffed up and is golden brown, about 15 minutes.

• Remove pastry from oven, and transfer to a wire rack to cool.

• Add the remaining egg yolk and remaining 2 tablespoons cream to the sorrel mixture, and stir to combine. Divide the filling in two, and spread one half over each puff pastry.

• Return the tarts to the oven, and bake until the filling is hot throughout, about 20 minutes.

• Remove the tarts from the oven, and transfer to a wire rack to cool, about 10 minutes. Cut tarts into 2-inch squares, and serve warm. Makes two 7-by-11-inch tarts

From: Martha Stewart Living – Sorrel is a tender, sour, green with a clean, refreshing taste. If sorrel is unavailable, spinach makes a good substitute.

Simple Sorrel Cream Sauce for Chicken, Fish, or Pork


1/2 pound of sorrel
2 cup of light cream
1 teaspoon of butter
4 egg yolks
5 cups of chicken broth
• Saute sorrel in butter until wilted. Set aside

• Heat the chicken broth to a boil.

• Lightly beat together the egg yolks and cream, remove the broth from the heat and add the egg mixture, stirring with a whisk.

• Cook until slightly thickened, stirring constantly, either over very low heat or over hot water.


• Remove the mixture from the heat, add the sorrel and set in cracked ice to cool, stirring often.

Correct the seasoning. Refrigerate. (Recipe found in the James Beard book)

Sorrel Encrusted Tilapia


4 tilapia fillets
1 teaspoon olive oil
2 cups fresh sorrel leaves
1 tomato (diced)
1 small onion (diced)
1/2 teaspoon chili powder
1/2 teaspoon salt
• Stir-fry sorrel leaves, onions, tomatoes, salt, and chili powder in olive oil for about 20 minutes, adding water when necessary, till mixture is soft.

• Let stand until cool enough to blend (about 15 minutes).

• Put sorrel mixture in food processor and blend till smooth.

• Dip tilapia filets in sorrel mixture and lay on baking sheet.

• Bake for 25 minutes at 350 degrees.

• Garnish with cilantro and lemon slices.

• Serve with brown rice or whole barley.

Snapper, grouper and most other white flesh fish fillets can be used

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