Thursday, April 15, 2010
A Perfect Spring Soup...
Back in the days when vitamin supplements were not available and fruits and vegetables weren't dragged over the Equator, people really looked forward to spring and first vitamin packed greens: spinach, French sorrel, nettle... French sorrel is a very unique plant with quite a bit of pleasant tartness, similar to lemon. If you find it in a garden store, plant it in full sun and it will keep coming back year after year. In addition to having a pleasant taste, it promotes digestion. Sorrel is great in sauces, pies (think Rhubarb!) and salads.
If you lucky enough to find nettle growing wild ( Appalachian Trail /Broadwalk in Warwick! ) - bring some gloves along: raw nettle can sting your skin. It's not harmful, just a bit unpleasant. Nettle is not as tart as sorrel.
Light nettle and sorrel Soups are very popular in Europe. Here is one version for you. My kids call it French Egg Drop Soup... If you don't know what French sorrel or nettle is AND don't want to find out, then use organic spinach instead.
French Sorrel Spring Soup
6-8 cups of organic vegetable broth
3 medium potatoes, cut into small pieces
Large bunch of French sorrel, chopped
2 eggs, beaten
Cook potatoes in the boiling broth until done - don’t overcook. Add sorrel and then slowly add the eggs, stirring all the time. Done!
This is almost as easy as opening a can!