Spring Vegetable Soup with Sorrel
• Course: Appetizers & Soups • Season(s): Spring, Summer
Ingredients
- 1 teaspoon kosher salt
- 1/4 cup honey
- 6 baby white turnips, trimmed and peeled
- 5 young baby carrots, peeled and trimmed
- 6 new potatoes, cut in half or quartered
- 3 large shallots, peeled and halved or 6 small shallots, peeled and trimmed
- 3 tablespoons unsalted butter
- 6 young radishes, trimmed, halved
- 1/2 pound sorrel, stemmed and cut into 1/4- inch ribbons (about 3 cups packed)
- fresh ground black pepper to taste
- drizzle of extra virgin olive oil
Instructions
Dice vegetables into uniform chunks. Melt butter in a large heavy bottom pot. Add turnips, carrots, potatoes and shallots, along with the honey. Cook over high heat, stirring constantly and scraping bottom and sides of pan to avoid burning, until vegetables are caramelized, for about 10 minutes. Pour in ½ cup water. With a wooden spoon, scrape up any of the brown bits on the bottom of the pan. Add the radishes. Cover, reduce heat, and simmer for 10 minutes until the vegetables are soft. Add the sorrel and ¼ cup water. Gently mix over high heat until the sorrel has wilted and turned color. Season with pepper. Garnish with a drizzle of extra virgin olive oil.