Subject: Cream of Sorrel Soup
From: Unicorn (unicorn@indenial.com)
Date: Fri May 16 2003 - 10:56:49 EDT
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FOOD FUNNY
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Thanks to reader John Heaton for sending us this collection:
Signs Found In The Kitchen
So this isn't Home Sweet Home... Adjust!
Martha Stewart doesn't live here!
Ring bell for maid service. If no answer, do it yourself!
I clean house every other day. Today is the other day.
If you write in the dust, please don't date it!
I would cook dinner but I can't find the can opener!
My house was clean last week, too bad you missed it!
I came, I saw, I decided to order take out.
If you don't like my standards of cooking... lower your standards.
A messy kitchen is a happy kitchen, and this kitchen is delirious.
Blessed are they who can laugh at themselves for they shall never
cease to be amused.
Countless number of people have eaten in this kitchen and gone on to
lead normal lives.
I'd live life in the fast lane, but I am married to a speed bump.
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TODAY'S RECIPE
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Today's recipe is also a reprint from a past issue because it truly is
one of my family's all-time favorites. Here's what I wrote about it
on August 18, 1998:
I have a pronouncement to make: this soup is the best in the world.
Period. I say so, and everybody who has tasted it says so. The only
trouble is, sorrel is difficult to find in the US, as well as many
other places I suppose. The easiest thing to do is to grow your own.
There are two types of sorrel used in the kitchen: garden sorrel
(Rumex acetosella) and French sorrel (R. scutatus). Both are hardy,
evergreen herbaceous plants that are easily grown from seed. I
planted four of them about eight years ago, and they continue to
provide my family with all the sorrel we need. If you simply can't
get your hands on fresh sorrel, this soup is also wonderful made with
watercress, spinach, or escarole.
Cream of Sorrel Soup
2 cups (500 ml) (packed) sorrel leaves*, stems removed
4 cups (1 L) chicken stock, fresh or canned
2 cups (500 ml) heavy cream, milk, or fat-free milk
Salt and freshly ground pepper to taste
*Watercress, spinach, or escarole may be substituted
Bring the chicken stock to a boil in a 2 quart (2 L) stainless steel
or enameled pot. Add the sorrel leaves and boil for 2 to 3 minutes,
until the sorrel changes color. Remove from the heat and allow to
cool a little. Puree the soup in an electric blender and pour through
a fine sieve to remove any pieces of stem. Add the cream or milk,
stirring to combine. Serve the soup hot or cold. Adjust the
seasoning with salt and pepper after it reaches the temperature you
are going to serve it. Serves 4 to 6.
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