Fresh Sorrel is also really difficult to get hold of. I tried growing it myself, but I chose the pretty red veined variety, rather unfortunately named Bloody Sorrel, and although it looks beautiful, it had a rather unpleasant taste. Good fresh sorrel should have a delicious tart, lemony tang. Here I have combined it with lentils and crème fraiche to make a delicious soup. Unfortunately, sorrel when cooked, changes from its vibrant green colour to a sludgy grey green, so it never looks that inviting, but give it a try. It tastes great!
Sorrel and Lentil Soup with Crème Fraiche
1 clove garlic
1 red onion (finely chopped)
Glug of extra virgin olive oil
60g fresh sorrel (leaves stripped from the stems)
2 tablespoons crème fraiche
sea salt and freshly ground black pepper
Cover the lentils with plenty of cold water – about 3 times the volume of the lentils. Add the peeled garlic clove and cook gently for about 20 minutes or so, until soft. Meanwhile, sweat the onion in the olive oil over a low heat for 10 minutes or so. When the lentils are cooked, add to the onion with the water. Season well with sea salt and freshly ground black pepper. Add the sorrel leaves to the lentils, ensuring they are covered in water. If not, add a little more. Bring back to the boil and cook for a minute or two until the sorrel turns grey green. Remove from the heat and puree with a hand blender. Add enough water to get a nice consistency. Check seasoning. Serve hot with a big table spoon of crème fraiche in each bowl.