First, a quick bit of housekeeping. I recently moved the Herbivoracious email list over to a new, more robust provider. In the process, some of you received an email asking you to reconfirm your subscription. This kind of thing is easy to miss, especially if you are aren’t expecting them. So if you aren’t getting today’s post by email, just sign up again. Look over there ——-> and you’ll see a place near the top of the sidebar to enter your email address. Of course if you never were on the list, please sign up too! It is a great way to make sure you see each new recipe, and I’ll also be sending out the occasional special announcement or offer to mailing list subscribers only.
Now, on to today’s recipe. This isn’t what I set out to make. I’d bought some sorrel at our farmer’s market, with an idea to do more of a straight-ahead Indian style soup, substituting the sorrel where you might normally have spinach or another leafy green. As soon as I’d wilted the sorrel, its lemony flavor was so refreshing that I was experiencing cognitive dissonance tasting it hot. I saw right away that it wanted to be a cold soup. I stuck with my plan to use coconut milk, not cream, but pureed it and limited the flavoring to just a bit of fresh ginger. Once chilled, I loved the result. I could have easily slugged back the whole thing in a glass.
I’ve only made this once so far, so I haven’t tried doing it without cooking the sorrel at all, but I suspect that would be a fine move and probably have a bit nicer color. If you try it, let me know.
With pureed soups, the difference between good and great is in achieving a velvety texture. Run your blender for a good long time so that it has maximum opportunity to reduce the particle size. Then use first a coarse sieve, than your finest sieve to strain out the remaining fibers. Or better yet, buy yourself this badass professional fine chinois - I got one and love it.
Cold Sorrel and Coconut Milk Soup
Vegetarian, vegan, gluten free and kosher
Serves 2 (easily multiplied), or more as an amuse-bouche sized serving
- 1 tablespoon vegetable oil
- 1/2 cup minced white onion
- Kosher salt
- 4 ounces sorrel leaves and tender stems
- One 13.5 ounce can coconut milk (preferably without added thickeners / gums)
- 1 teaspoon grated fresh ginger
- 1/2 cup finely diced peeled and seeded cucumber
- 1/4 cup finely diced red onion
- Maldon (aka the world’s greatest salt) salt
- In a large skillet, heat the vegetable oil over medium heat. Add the white onion and a big pinch of salt and cook until translucent. Add the sorrel leaves and cook until just barely wilted, about 30 seconds. Remove from heat and allow to cool slightly.
- Put the coconut milk, ginger and 1/2 teaspoon of salt in a blender. Add the sorrel mixture on top. Cover, open the vent, cover the vent hole with a towel, and blend on maximum speed for 2 minutes.
- Pass through your finest sieve and then refrigerate until cold. Chill your serving bowls as well.
- Just before serving, taste and adjust seasoning. Divide among the serving bowls. Mix together the cucumber and red onion and garnish the soup. Finish with a few flakes of Maldon (aka the world’s greatest salt) and serve.