Friday, September 13, 2013

Sorrel Soup # Vegan MoFo

Sorrel Soup. Typically, it is served with sliced boiled egg. Avocado would be great in this instance. I ran out!
This week is passing by with a speed of a race car, leaving traces of uncertainty, awakening, and doubt. It is my second week of final year of graduate school and my first week of a new internship. There is a lot of beginnings and experiencing new things. I feel out of sorts.

One of my classes involves having a blog (another one) and playing a video game (I am not a gamer!) with my fellow classmates. While I was completely aware of these requirements when registering for this class, I still signed up for it. What does that mean? Aside from welcoming voluntary feelings of discomfort (in this instance), I think trying out new things is a good thing.

Life is about struggles and pushing yourself forward no matter what the obstacle. If you are not feeling anything, then you are not living. Let's start living, shall we? How about we begin with making this soup? There should be minimal frustration involved in this process.

The soup is quick and easy to make when you have a jar of sorrel leaves on hand. The only ingredients listed on the jar should be sorrel leaves, water, salt and some type of acid, such as lemon juice. Some have egg yolks in them, so watch out for that.

If you are not able to find sorrel leaves in a jar, you can use fresh leaves instead. See note below. Cheers!

Sorrel leaves can be found in European grocery stores. 
1 (11.28-oz) jar sorrel leaves*
1 tablespoon vegan butter or oil of choice
1 medium size onion, finely chopped
4 medium size carrots, peeled and chopped or shredded
1 bay leaf
3-4 small potatoes, peeled and chopped
Freshly ground black pepper to taste
1 tablespoon dill weed
4 cups vegetable broth
1/2 to 3/4 cup unflavored plant milk of choice

Sauté the onion in butter or oil in a large soup pot for about 5-6 minutes. Add carrots, sorrel leaves with all the liquid, bay leaf, potatoes, pepper, dill weed, and vegetable broth. Cover and bring to a boil.

Once boiling, lower the heat to medium-low, and cook for about 15-20 minutes until the potatoes and carrots are fork tender.

Turn off the heat, add the milk and serve.

Don't have access to a European grocery store? No worries. Use 1 pound of fresh sorrel leaves in this recipe instead. Since the preserved sorrel leaves already have salt, and acid added, using fresh leaves will require further seasoning. When adding fresh sorrel leaves to the soup, be sure to season it with salt. Once the soup is ready, turn off the heat, add 1-2 tablespoons of freshly squeezed lemon juice, and then add the milk.

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