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Recipes with sorrel leaves

4 recipes that use sorrel leaves, with photos, step-by-step instructions and cook times. The quickest, Saumon à l'oseille, takes 25 minutes. It is most often cooked with onion, butter and vegetable stock.

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Saumon à l'oseilleSalmon with sorrel sauce

Saumon à l'oseille was created in the 1960s at the Troisgros brothers' famous restaurant in Roanne, north of Lyon, and it soon became a dinner-party classic in French homes. Thin escalopes of salmon are cooked for barely a minute and laid on a pale green cream sauce sharpened with sorrel, whose lemony bite cuts the richness of the fish. This home version uses a quick fish stock and no wine, so it is alcohol-free. The common mistake is overcooking the salmon; the thin escalopes are done the moment they turn pale. Chef's tip: add the sorrel at the very end and take it off the heat at once; it collapses in seconds and turns khaki if boiled.

25 minFrenchFishGluten free
by KrazyBadal 0 views

Soupe à l'oseilleSorrel and potato soup

Soupe à l'oseille is an old country soup made in French homes in spring and early summer, when sorrel grows back in the vegetable garden, and served at supper with bread. The lemony leaves melt in butter into a khaki purée, then simmer with potatoes and are finished with an egg yolk and cream, which softens the sharpness into a silky, tangy soup. The common mistake is letting the soup boil after adding the yolk, which scrambles it. Chef's tip: cut the sorrel into ribbons and melt it in butter first; it collapses in a minute and releases all its flavour.

35 minFrenchSoupsGluten free
by KrazyBadal 0 views

Waterblommetjie bredieLamb and water hawthorn stew

Between June and September, farm stalls along the roads out of Paarl and Stellenbosch sell bags of waterblommetjies, the flower buds of a pondweed that grows in Western Cape vleis, and that is the cue to make this bredie. The buds taste like a cross between green beans and artichoke, and they turn silky as they stew with lamb, potatoes and a little sorrel that gives the gravy a lemony edge. Buy them fresh in season from a greengrocer or farm stall, or use tinned or bottled ones from South African shops; never pick them from dams yourself. Out of the Cape, a mix of green beans and artichoke hearts gives a surprisingly close result. Serve over white rice. Chef's tip: add the waterblommetjies only for the last half hour; stirred in at the start they disappear into a slippery mush.

150 minSouth AfricanMeatGluten free
by KrazyBadal 0 views

Miyan taushe (pumpkin and groundnut soup)

Golden pumpkin, sour sorrel leaves and freshly ground roasted groundnuts meet in this thick, gently sweet soup from Kano and the Hausa north. It is cooked for family meals and special visits alike, and served with tuwon shinkafa or with masa, the little fermented rice cakes. Meat or dried fish usually simmers in it; this version is meat-free, so it leans on dawadawa and a good vegetable stock for savouriness. The groundnut catches on the pot easily, and scorching it is the most common mistake: once it goes in, keep the heat low and stir from the bottom. Chef's tip: leave some pumpkin cubes whole while mashing the rest, so the soup is thick but still has soft pieces to bite.

60 minNigerianSoupsVeganGluten free
by KrazyBadal 0 views

Goes well with sorrel leaves