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Sorrel and Purslane Soup (Vegan)

Recipe By : Rebecca Wood, THE SPLENDID GRAIN 1997

1 leek — trimmed cleaned and chopped
6 cups shiitake dashi stock — see recipe
1/3 cup arborio rice or short-grain white rice
2 cups finely chopped sorrel
4 cups purslane or about 8-ounces
salt and black pepper — to taste

Combine the leek and just enough stock to cover in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Add the rice, the remaining stock, and salt. Raise the heat and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the rice is tender. Remove from the heat. Stir in sorrel and purslane. Sprinkle with black pepper. Adjust the seasoning. Ladle into individual soup bowls, garnish with the remaining sorrel, and serve.

Melt butter in a large saucepan, add onions and garlic and sauté over low heat until transparent. Add sorrel and cook until it softens. Add flour and cook 5 minutes. Add chicken stock and diced potato. Bring to a boil, cook until potatoes are soft. Puree in food processor or blender. Reheat gently and serve.

(Serves 4)

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