Plant It Forward

Chilled Coconut-French Sorrel Soup

Chilled Coconut-French Sorrel Soup

Yield: 4 servings

Serving Size: 1 cup

This recipe is from CulinaryCorps member, Chef Brenda E. Avilés.

This refreshing soup captures the influence of classic French cooking techniques using ingredients indigenous of Africa that are also a reflection of the cuisine of my native Puerto Rico. The island’s influences from Africa are imprinted in our cooking with foods such as coriander, salted codfish, coconut, yuca and plantains.

A velvety creamy texture is achieved by using coconut milk as a base that also balances the lemony taste of French Sorrel. This perennial plant can be used as a culinary herb or as leafy greens. French Sorrel has a very tangy, acidic flavor with a hint of tartness. If French Sorrel is unavailable, spinach and arugula with a splash of lemon juice are good substitutes. A small touch of papalo is incorporated at the end as garnish for an added herbaceous flavor. Papalo, also known as summer cilantro and green coriander, has a tolerance to hardship heat, which allows it flourish in hot climates. The unique robust but delicate flavors of this soup are also marvelous as a warm soup.

Ingredients

  • 1 Tbsp. olive oil
  • ½ cup white onion, diced
  • 1 tsp. fresh ginger, grated
  • 1 cup (8 oz) chicken stock
  • 1 can (13.5 oz) coconut milk, cold
  • 1 bunch (4 oz) French sorrel leaves
  • Pinch of white sugar
  • Salt and black pepper to taste
  • 1 bunch (2 oz) Papalo
  • 2 oz Red radishes

Instructions

  1. In a large saucepan, heat the olive oil over medium heat. Add the white onion and cook until translucent. Add the ginger, sugar, salt and black pepper. Add the chicken stock and bring it up to a boil. Remove the saucepan from the heat, add the French sorrel and allow to just barely wilt. Pour the content in a blender and puree until smooth. Combine with the cold coconut milk and refrigerate until cold. Before serving, taste and adjust seasoning. Top with fresh papalo and red radishes to garnish. Finish with a few flakes of sea salt.

Notes

To chill faster, place soup container over a bowl filled with iced water mixed with some salt. Don’t forget to stir frequently! A great side for this soup are chips made with okra, yuca or green plantain. Special Equipment: Blender, Microplane or fine grater

http://plant-it-forward.org/chilled-coconut-french-sorrel-soup/

Creamy Sorrel Soup

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Yield: 4 Servings

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup yellow onion, small dice
  • 1/4 cup carrots, peeled and diced small
  • 1/4 cup celery, washed, trimmed and small dice
  • 2 cups starchy potatoes, small dice
  • 1/3 cup basmati rice
  • 4 cups vegetable broth
  • 1 cup cream
  • 2 1/2 cups sorrel, washed, spun dry and chopped
  • 2 teaspoons fresh thyme, minced
  • kosher salt and fresh ground pepper

Instructions

  1. Place a 3 quart enameled Dutch oven over medium heat. Add the butter and as it melts add the onions, carrots and celery. Season them with a two finger pinch of salt and a few grinds of fresh pepper.
  2. Let the vegetables sweat until tender then add the potatoes, rice and vegetable stock. Bring the soup to a boil then reduce the heat to a simmer.
  3. Cook until the rice and potatoes are tender. Anywhere between 20 and 30 minutes. Once they are tender add the cream, sorrel and fresh thyme. Heat the soup through and until the sorrel is wilted. Taste and adjust the seasoning.
  4. Serve

Notes

From: http://food52.com/recipes/19001-creamy-sorrel-soup

http://plant-it-forward.org/creamy-sorrel-soup/

Green Borscht (Ukrainian Sorrel Soup)

Green Borscht (Ukrainian Sorrel Soup)

Yield: Serves 5-6

Ingredients

  • 2 Tablespoons butter
  • 1 medium onion, diced in small cubes
  • 1 large carrot, diced in small cubes
  • 2 medium potatoes, diced in large cubes
  • 7 cups chicken stock (homemade or store bought)
  • 1 bay leaf
  • 2 cups sorrel, thick stems removed, sliced in ½” pieces
  • Salt, pepper to taste
  • Garnish:
  • Minced parsley, dill, chervil, chives (a mix of whatever is available)
  • ½ of a hard-boiled egg per person, diced
  • Sour cream

Instructions

  1. Melt butter in a soup pot that would be large enough to accommodate all of the ingredients. When the butter is completely liquid, turn the heat to medium and add onions and carrots. Sauté, stirring from time to time, till the onions become transparent and lose their raw scent, about 5 minutes. The vegetables shouldn’t brown.
  2. Add chicken stock all at once and once it comes to boil, skim the foam and add potatoes. Cook on medium heat till the potatoes can be pierced easily with a fork, about 15-20 minutes. Add bay leaf and salt to taste. Add sorrel and watch it turn from bright emerald to khaki green. Add more salt if needed as well as freshly ground black pepper. When sorrel is soft—this should take about 7 minutes, add minced herbs and turn off the heat.
  3. Serve green borsch garnished with more herbs, diced hard-boiled egg and sour cream. I love to have a slice of buttered rye bread on the side. In Russia, green borscht is usually served with vatrushki, small cheese filled pastries.

Notes

http://boisdejasmin.com/2012/05/tasting-spring-green-borscht-ukrainian-sorrel-soup.html

http://plant-it-forward.org/green-borscht-ukrainian-sorrel-soup/

French Sorrel and Mint Granita

French Sorrel and Mint Granita

Yield: Makes 1 quart

Ingredients

  • 2 cups cold water
  • 1 cup granulated sugar
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 sprigs or more of fresh mint
  • 2 cups fresh French sorrel leaves

Instructions

  1. Combine the water, sugar, and half the lemon juice in a non-reactive saucepan. Bring to the boil, stirring occasionally to dissolve the sugar. Remove from the heat and transfer to a glass container. Add the mint and let cool to remove temperature.
  2. Wash the sorrel leaves, remove the tough spine, and coarsely chop the leaves. You'll want two well-packed cups.
  3. When the sugar syrup has cooled, remove the mint and discard. Add the syrup, the rest of the lemon juice, and the sorrel leaves to the bowl of a blender. Puree until smooth.
  4. Pour the mixture into a large shallow pan or casserole dish. Freeze until icy--about 3 hours. Then using a fork, scrape through the mixture to break it up. Refreeze another 2 hours and repeat.
  5. Do this once more and it should be ready to serve. You can store it in a container for up to a month.

Notes

http://plant-it-forward.org/5060-2/

Sorrel Nutrition Facts

http://www.popsugar.com/fitness/What-Sorrel-Spinach-Dock-40756563

Sorrel, also known as spinach dock, is quite similar to spinach in appearance, and similarly chock-full of nutrients. Just one cup of this dark, leafy green (30 calories) contains about 3 grams of protein, 4 grams of fiber, 106 percent of your daily vitamins A and C, 17 percent iron (so much energy!), over 500 milligrams of potassium (more than a banana), 10 percent of your vitamin B6, and 34 percent of your daily magnesium. Here are some reasons you should be adding this green into your repertoire.

It outshines similar greens in terms of nutrients. Compared to spinach, it’s significantly higher in fiber, protein, potassium, vitamin A, calcium, iron, B6, vitamin C (by nearly nine times), and magnesium (by nearly six times). Compared to kale, it’s also got higher nutrient values, with even fewer calories and carbohydrates.
You’ll eat your way to feeling better. The high levels of magnesium and B6 are anxiety relieving, and can reduce stress. The massive levels of potassium make spinach dock a great remedy for cramped muscles, while iron provides energy and vitamins A and C help with immunity.
It doesn’t taste like leaves. If you want to try green juice but don’t like the “leafy” taste, it’s time to try sorrel. It has a tangy, tart flavor — some describe it as lemony or like a sour green apple — and it tastes nothing like kale or spinach. Try it in a green juice, a smoothie, or a fresh salad with fruit.

Things to Do with Sorrel

Sorrel Recipes: 50 Things To Do With Fresh Sorrel

– Chop sorrell into a butter sauce to go with salmon fishcakes.
– Pair with salmon, mustard seeds and raspberries.
– Hot sorrel soup, with leeks, dill and sour cream
– Soup of fresh shelling beans and sorrel – Green borscht – Chilled sorrel soup with plain yogurt and lemon (a.k.a. schav in Yiddish)
– Lightly sauté in butter with shallots, deglaze with sherry, then mix all with goat cheese and use as an omelet filling.
– Chicken and sorrel sandwich with fresh mayonnaise

– Toss into mixed-leaf salads, with a relatively sweet dressing, and optional goat cheese crumbled on top.
– Chopped sorrel with black beans or lentils for a cold salad
– Warm potato and salmon salad with sorrel vinaigrette
– A salad of white peaches and sorrel
– Charlotte potato salad with wilted sorrel, yogurt and some freshly grated horseradish and chives
– Rice with sorrel and lemon, served as a side to fish
– Chop with an onion, garlic and mushrooms. Sauté lightly in butter and stuff a chicken.
– Pan sear with butter, and pair with a thin piece of veal in a port reduction, with a very light sprinkling of sumac.
– Fried beans with sorrel, feta and sumac from the second Ottolenghi book, Plenty – Add to spanakopita.
– Sauté briefly in olive oil and mix with almond butter and salt, to accompany mushrooms (crisp bacon optional).
– Sorrel spinach pesto with pumpkin seeds
– Sprinkle sorrel, chiffonaded or gently melted into frying butter, on fresh pasta. Grate a little lemon zest on top.
– Toss some penne with sorrel, red onion, mint and garlic.

Chicken Stew With Coconut Milk, Herbs, and Mixed Greens

Chicken Stew With Coconut Milk, Herbs, and Mixed Greens

Ingredients

  • -Chef Gina Lopez, Corporate Chef at Bridgeway Software
  • 3 table spoons of olive oil
  • 1 lb. of chicken breast cut into bite size chunks (optional)
  • 1 ¼ cup of green onions chopped (use mostly white parts for stew and green parts for garnish)
  • 1 cup of potatoes (cut into 1 inch chunks)
  • 1 cup of baby carrots (halved)
  • 1 can of diced tomatoes
  • 1 cup of canned coconut milk
  • 3 cups of chicken broth or vegetable broth
  • 1Tbsp of cumin
  • 1 Tbsp. of curry powder
  • 1 cup of sweet potato greens (chopped)
  • 1 cup of Malabar spinach (chopped)
  • 1 cup of French sorrel (chopped)
  • Salt and Pepper to taste
  • ¼ tsp. of Tabasco to taste
  • ¼ cup of each Basil, Mint, and Arugula (chopped for garnish)

Instructions

  1. Heat oil in pan then add curry powder and cumin. Add chicken stir until slightly golden brown. Add tomatoes.
  2. Add coconut milk and broth. Add potatoes and carrots. Cook until potatoes and carrots are tender. Add greens at the last minute so that they don’t overcook. Add Tabasco, salt and pepper. Combine basil, mint and arugula.
  3. Serve stew in a bowl and garnish with herbs and arugula.
http://plant-it-forward.org/chicken-stew-with-coconut-milk-herbs-and-mixed-greens/

Butter-braised Radishes with Sorrel or celery leaves

Butter-braised Radishes with Sorrel or celery leaves

Ingredients

  • 1 cup vegetable stock or water*
  • 1 Tbsp. unsalted butter
  • 1 bunch radishes, greens removed, radishes quartered
  • Salt and freshly ground pepper
  • 1 packed ½ cup sorrel leaves or celery leaves, stems removed and thickly sliced

Instructions

  1. In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the sorrel or celery leaves over the top and serve.
  2. *I use Better than Bouillon vegetable base.
  3. Original recipe: http://www.foodandwine.com/recipes/butter-braised-radishes-with-sorrel
http://plant-it-forward.org/butter-braised-radishes-with-sorrel-or-celery-leaves/

Salmon with French sorrel sauce and roasted vegetables.

Salmon with French sorrel sauce and roasted vegetables.

Ingredients

  • Sorrel Sauce
  • 2 cups Sorrel
  • 1 cup sour cream
  • 3 garlic cloves
  • ¼ onion

Instructions

  1. Salmon - Preheat oven to 350 degrees. Season salmon with olive oil, salt and pepper. Cook salmon at 350 degrees for 12-15 minutes or until fish flakes easily with a fork. (Do not overcook!)
  2. Sorrel Sauce - Add all ingredients to blender and puree. Salt and pepper to taste. This is great for fish, chicken, or to use as a spread for sandwiches.Roasted Veggies for topping. I like to use any vegetables and sauté them till there is a char on them. Purple Bok Choy –shred or slice thin Celery leaves Carrots- shred or slice thin. Prepare a pan with a little bit of olive oil heat and add carrots wait 7 minutes and Bok Choy sauté till roasted then add celery leaves, salt and pepper at the last moment. Place on top of fish and sorrel sauce.
http://plant-it-forward.org/salmon-with-french-sorrel-sauce-and-roasted-vegetables/

French Sorrel and Swiss Chard Quiche

French Sorrel and Swiss Chard Quiche

Ingredients

  • 3 eggs slightly beaten
  • 1 pint cream
  • 2 cups grated sharp cheddar cheese & Mozzarella Cheese
  • (Reserve handful of cheese for top of pie)
  • 2 cups fresh picked sorrel and chard leaves. Fresh spinach
  • may also be used.
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 1 Tbsp. Italian seasoning or any other herb blend
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg
  • 1/2 tsp paprika
  • 1/4 cup sesame seed
  • 1 pie shell

Instructions

  1. Cook greens for 1 minute. Drain and squeeze excel liquid from greens. Blend with remaining ingredients except sesame seed.Sprinkle 1/2 the sesame seed in the bottom of the pie shell. Pour filling into shell. Sprinkle with reserved cheese and remaining sesame seed on top.Bake at 375 degrees for 10 minutes and reduce heat to 350 degrees and bake for another 30 minutes or until done.
http://plant-it-forward.org/french-sorrel-and-swiss-chard-quiche/