Are you aware of which vegetables are currently in “season” in addition to the well-known asparagus? We posed the same question at Luxembourg’s weekly farmer’s market and at Niki Kirsch, chairman of the Lëtzebuerger Maarteverbandes (the local “Farmer’s market association), and here-by like to introduce you to another vegetable of the month: the “sorrel”.
Although this leafy green appears naturally in nature, it can be grown amazingly in this area. This explains why these tender leaves are currently being sold at the weekly farmer’s market. Bursting with vitamin C, these leafy greens can be prepared in various ways; as a salad (tossed with spinach) or pureed into a soup. The “Ampfersuppe” is especially well known and relished in France and Belgium, even Nikki Kirsch prefers sorrel as a s soup.
The ingredients for “sorrel soup” (Serves 6):
- 2 handful of sorrel leaves
- a handful of parsley
- salt, pepper
- 2 tablespoons of flour
- 80g of butter
- one grated potato (raw)
- 1/8 liter sweet or sour cream
- 1.5 liter stock.
- Wash the sorrel leaves and chervil and separate out the middle leaf stalk.
- Chop the leaves with the rough chervil and toss on medium heat with about 30g of butter.
- In a saucepan, melt the remaining butter, adding two tablespoons of flour whilst the butter is still a pale yellow hue.
- Dilute gradually with the broth.
- Pour the roux over the vegetables and top with the remaining stock. Add the raw grated potato and cook for about a half an hour.
- Slightly blend the soup with a hand mixer and add the cream.
- Season with salt and pepper.
Go on visit the weekly farmer’s market! Discover sorrel and many other “Farmer’s market Good Ideas”!