With the cooler weather coming in I wanted to use up all the greens still growing in my garden. I had planted a small patch of sorrel in the spring and I have gotten several bunches from it. There is was, growing back again and I figured I had better harvest it now before a frost. It makes a terrific soup!
If you do not have sorrel greens handy, you can use any leafy green for this soup but the sorrel does give it a nice flavor. However, the homemade chicken stock and all the other elements of the soup lend a savory taste to this nourishing soup. Great as a meal in itself or as a starter.
I like to puree some of the vegetables to make it thicker and then leave other vegetables chunky for a nice bite. The celery root makes you think you are eating chunks of potato and lends a heartiness to a starch free soup (GAPS and SCD legal). You can also use small chunks of Daikon root for that chunky bite.
Sorrel Greens Soup
- 1 quart chicken stock (how to make chicken stock)
- 1 medium leek onion and three scallions chopped
- 1/2 a medium celery root skinned and chopped
- 2 carrots chopped into small pieces
- 1 bunch loosely chopped sorrel (or other leafy green)
- 2 clove garlic minced
- salt and pepper to taste (where to buy salt and spices)
- Ghee or butter for sauteing (how to make ghee)
- Gently heat the chicken stock in the pot
- Simmer for 20 minutes
- In the pot, saute the chopped celery root and carrots for a few minutes to soften (in butter or ghee)
- Remove 1/3 of these vegetables and set aside
- Add the chopped leeks and scallions
- Add the garlic to the pan and heat until fragrant
- Season with salt and pepper
- Puree with the immersion blender until smooth (there can be tiny pieces of vegetable)
- Add the sorrel, the rest of the sauteed vegetables that were put aside and simmer 10 minutes
- Serve with a dollop of sour cream, heavy cream, or coconut cream or just plain
Prep Time: 15 minutes
Cook Time: 15 minutes