a sorrel sacrifice

Saturday was the last day of the farmer's market around here, a very sad day indeed. And no one understands my sadness as much as Lisa B. at the Megastore. She, after all, makes lists for the final market, wondering what she can store, hoping for the last sweet peaches, knowing that she'll soon have to deal with the sorrows of grocery store produce (ok, maybe I'm projecting a bit here, but still, Lisa B. gets it). At this week's market, I ran into Lisa B. and the Historian at Sun River, where we both have a CSA share. I kept running into them as we made our rounds (I swear I wasn't following). At the place with all the herbs and the lovely eggs, Lisa remarked on their good sorrel. I told her how I had meant to make some sorrel soup the week before, but never did. There was only one bag of sorrel left, and Lisa told me to take it. The last bag of sorrel, on the last day of the market? I couldn't. But she insisted and told me I just had to blog about it. I certainly got the better end of that deal. Thanks Lisa, for sacrificing the sorrel and for making this soup possible.


I roughly followed a recipe from a soup cookbook that Tara gave me years ago (with the sorrel sacrifice and the gifted cookbook, this is a very friendly soup). Some sorrel, a few carrots, potatoes, onions, a good vegetable stock (I used the recipe from Gourmet, which is very dark and rich for a veg stock--highly recommended). Saute, simmer, puree a bit of it for texture. The sour, lemony sorrel makes what might be a bland and obvious vegetable soup worthy of a little attention. If only there were another week, another a bit of sorrel.