Sorrel and Garlic Soup
Sorrel -- a tart spring herb rich in vitamins A and C -- paired with garlic for an elegant soup. A bulb of garlic may seem like a lot, but the flavor mellows as the soup cooks.
- Servings: 4
Photography: James Baigrie
Source: Martha Stewart Living, April 2005
For the Baguette
- 1 large onion, coarsely chopped
- 1 garlic bulb (about 16 cloves), cloves lightly crushed with the flat side of a large knife
- 1 medium russet potato (about 1/2 pound), peeled and cubed
- 1/2 teaspoon saffron threads
- 1 bay leaf
- Pinch of crushed red-pepper flakes
- 1 teaspoon coarse salt
- 2 ounces fresh sorrel leaves, cut into 1/2-inch strips
- 4 1/2 teaspoons fresh lemon juice (or to taste)
- 1 teaspoon extra-virgin olive oil
- Freshly ground pepper
Combine 7 cups water, the onion, garlic, potato, saffron, bay leaf, red-pepper flakes, and salt. Bring to a boil in a medium saucepan. Reduce heat to medium; simmer, partially covered, 30 minutes.
Pour soup through a fine sieve into a bowl, pressing on solids with a ladle to extract all the liquid and force through 1/2 cup solids. Return liquid and puree to pan; bring to a simmer over medium-high heat. Stir in sorrel; cook until wilted, about 3 minutes. Stir in lemon juice.
Preheat oven to 375 degrees. Arrange bread slices on a rimmed baking sheet. Using 1 teaspoon oil, lightly brush one side of each slice. Season with pepper. Bake until golden brown, about 8 minutes.
Divide soup among 4 bowls. Drizzle each serving with 1/2 teaspoon oil. Serve soup with baguette croutons.