Spinach & Sorrel Soup
Oh hey there, it’s been a few days, hasn’t it? I’ve had an amazing time reading your Thanksgiving and beginning-of-the-holidays posts–and I’m really waaaay too hungry for everything you’ve cooked up now. Did anyone else see Monica’s pre-Thanksgiving Indian Cabbage Salad or Stephanie’s gorgeous Seitan Roast? Or how about River’s Strawberry Santa Hat video tutorial? Those hats are almost too cute to eat! Needless to say, my Google Reader and Pinterest are stocked with more recipes to make than possible; best feeling ever, right?
Tomorrow I’m off to Mixed–my first foray into food blogger conference land (psst–I’m a little [read: REALLY] nevous)–so be sure to follow me on Twitter or Instagram if you want to keep up with the conference deets. Things I’m looking forward to? The schedule has been pretty hush hush, but Tami of Running with Tweezers (Atlanta represent!) will be there, so I know she’ll have a session on photography/styling, but other than that, honestly, I’m along for the ride! Can’t wait to see who all is there and get swept up in the action. Dirty Dancing party (the film was made at Mountain Lake Resort)? Oh you know it’ll be a ridiculous weekend in all the good ways.
But before I jet down I-81 to Mixed, how about a warm bowl of Spinach & Sorrel Soup? A recipe designed to highlight one of the few crops flourishing in my garden (the sorrel), this soup is rich and bright–perfect when paired with a knob of crusty bread. With a slight citrus bite from the sorrel, the spinach rounds it out with a light earthy tone, potato thickening it to a creamy blend. Not only was the soup a cinch to prepare, it made for a few light dinners and lunches before Thanksgiving–something G & I both appreciated before the glut to come.
In lieu of fresh sorrel (not sure if grocery stores carry the leafy green), you could substitute kale, mustard greens, or chard. Just be sure to add them a few minutes earlier than the recipe says in order for them to cook down a bit. It won’t be exactly the same, but it will still be chock full of Vitamin C, Iron, Calcium, and all those other good nutrients. This is one deep, healing soup.
I’ll see you on the other side of Mixed; hope you all have a fantastic weekend!
Spinach & Sorrel Soup
1-2 tbsp olive oil
3 shallots, chopped
2 medium-large carrots, peeled and chopped
2 medium-large potatoes, peeled and chopped
4 c vegetable broth
6 c spinach
3 c sorrel, chopped
Salt & Pepper to taste
In a stockpot or Dutch oven, warm the olive oil over medium heat. Add the shallots and carrots, cook until the shallots are translucent, 5-6 minutes.
Add the potatoes, stir to coat with the oil, and add the vegetable broth. Bring to a boil, then cover and lower to a simmer. Simmer 10-15 minutes, until the potatoes are soft.
Add the spinach and sorrel, stir, and cook until just wilted.
Remove from heat and puree in batches in a food processor or blender.
Warm on the stove if needed; add salt & pepper to taste.