Sorrel Soup
To three pints of water add about 1 lb. of sorrel leaves, chopped coarsely, bring to the boil, and simmer for about 10 minutes. Cool slightly, and add a beaten egg, thinning it first with some of the liquid. Chill well. At serving time, put 1 tablespoon of sour cream, thinned with some of the soup, into each serving. You can garnish with slices of hard-boiled egg, or a twist of sour cream. If you cannot raise 1 lb. of sorrel from your garden, try making a third of the quantity. This should be enough for 4 people.
An unusual sauce for fish, poultry or white meat can be made with French sorrel and other greens.
Green Sauce
Cook the leaves of sorrel, watercress and lettuce with a small whole onion (remove this after cooking) in just a very little water, stirring till tender. Then add a tablespoon of olive oil, a tablespoon of vinegar, and pepper and salt to taste, stirring with a wooden spoon until it is like green cream. Delicious with pork.
The oxalic acid, which was formerly called “salts of sorrel” is a blood cleanser. Taken in moderation in the diet it helps the action of kidneys and liver, and is said by many writers to “dissolve” kidney stones. The pulped leaves, heated in a little water, make a good poultice for boils and skin eruptions.
Sorrel is a great blood-purifier. Use it with any vegetable juices, as in this green drink.
4 large sorrel leaves 8 sprigs parsley
1 apple cucumber
2 comfrey leaves
3 stalks celery
Wash the leaves thoroughly, chop them coarsely and put through the juicer. A pinch of vegetable salt may be added to bring out the flavour.
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Tags: Herbal
Tags: Herbal