Written By Cynthia Annett-Hynes Recipes / Soup Apr 29, 2011 Spring Asparagus and Sorrel Soup SHARE VIA: Facebook Twitter PinterestHeidi Noble writes: “This soup can be served for a treat with a bit of fresh Dungeness crab meat or a piece of seared salmon in the center of the bowl.” 1 onion, diced1 carrot, diced3 celery ribs1 Tbsp unsalted butter1 bay leafsalt and freshly ground black pepper8 cups chicken stock (or vegetable stock for a vegetarian soup)1 lb fresh asparagus, chopped into 1-inch pieces1 bunch fresh sorrel leaves, tough stems removed2 Tbsp. red wine vinegarzest of 1 lemonfinely chopped chives, for garnish and torn up chive blossoms if you have them Prepare a mirepoix by sautéing the onion, carrot and celery in the butter with the bay leaf until soft. Season to taste with salt and pepper. Meanwhile, put the stock in a large pot and bring to the boil. While the stock is boiling, prepare to blanch the asparagus. Timing is everything with this soup in order to achieve its bright green colour, so set up a blender and a bowl of ice water to cool the asparagus after it is blanched. Plunge half of the asparagus into the boiling stock and cook until it turns bright green, about 2-3 minutes. Remove the asparagus from the boiling stock with a slotted spoon and plunge into the ice water bath to cool. Repeat with other half asparagus. Add the mirepoix and asparagus to the stock and bring back to a boil. Reduce the heat and simmer, uncovered, for 2 minutes. In batches, blend the sorrel with the stock mixture until very smooth. Pour through a fine mesh sieve straight into a bowl set over ice water. Add the rice wine vinegar and lemon zest and season to taste with salt and pepper. The soup should have a bright, fresh flavour. To serve, gently heat the soup and ladle into warm soup bowls. Garnish with finely chopped chives and chive blossom.Serves 6. Suggested BC wine pairing: Stag’s Hollow Sauvignon Blanc, Okanagan Falls. From Menus from an Orchard Table, published by Whitecap, 2007. Editor’s note: Common Sorrel or Garden Sorrel (Rumex acetosa), often simply called sorrel and also known as Spinach Dock or Narrow-leaved Dock, is a perennial herb that is cultivated as a garden herb or leaf vegetable (pot herb).(Wikipedia) It is widely available through organic farms. In Victoria, Madrona Farm sells sorrel at its farm stand (4317 Blenkinsop Road, 11- sunset, Wednesday – Saturday). Their produce is also available through Share Organics, Niagara Grocery and at FoodRoots pocket markets.RecipesSoupStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.