I love lemon and have, in the last few years, developed a liking for sour flavors. That, and I like soup a lot. That, and I like soups with greens in them. But sorrel is not too commonly sold in stores, and I shelved the soup for a future date.
When I went to the San Francisco Ferry Building Farmer’s Market last week, I made a few pleasant discoveries, not the least of which were some brilliant swiss chard and…sorrel!
I made a few adaptations to tea’s original sour lemon and sorrel soup recipe. I added swiss chard early, to the sauteed onions…and I added rice along with the chicken broth (I substituted the vegetable broth for chicken broth) for a heartier soup (I really like rice in soups). I also left out mushrooms, simply because I didn’t have any on hand. I garnished my bowl of soup with a small dollop of creme fraiche (just because I like creme fraiche). The creme fraiche gave the soup an even tangier edge.
This makes for a very sour, unique soup. If you like lemons and sour flavors, you will really devour this soup. On a cold and foggy day (and there are many mornings like that in the San Francisco bay area in summertime), this is such a pleasure to eat. Thanks, Tea!