Thayer in the Kitchen

This sorrel soup has a little different twist, but we thought it was very tasty.  I also like this soup because with the addition of the eggs, it has a fair amount of protein. 1/2 lb sorrel (more sorrel would be OK) 1 onion 4 cups beef broth (chicken broth would be fine too) 4 tablespoons flour 2 cups milk 2 eggs 1 tablespoon butter 2 medium sized potatoes 4 hard boiled egg   Grate potatoes.  Bring beef broth to a boil. Add grated potatoes, finely chopped onion and chopped sorrel. Cover and simmer 15 minutes or until the potatoes are tender Add the flour to the milk.  Maker sure there are no lumps. Pour into the soup and cook until thickened a bit. Season to taste with salt and pepper. Add butter Pour in beaten eggs in a stream and stir into the soup.  They should mix in completely and help to make a smooth, slightly thicker soup.   Serve over sliced hard boiled eggs.

I found this interesting sounding soup recipe that called for sorrel. We really liked it and I'll be making it again the next time I get sorrel in my CSA box. Ingredients 2 lbs sorrel, I used a combination of sorrel and spinach--2 bunches 2 1/4 quarts beef stock 2 onions, peeled and chopped 1-2 carrots, peeled and chopped 1 1/2 teaspoons salt 2 potatoes, cubed 2 tablespoons fresh dill, chopped 1 tablespoon scallion, chopped 1/2 cup heavy cream 4 eggs, hard boiled and sliced 1/4 cup sour cream Directions Bring the beef stock to a boil in a large pot. Add the onion, carrots, salt and potatoes and cook for 10-15 minutes. Cook until the carrots and potatoes are tender. Then add the sorrel and/or spinach. Cook briefly. Remove from heat and stir in the cream; add the dill. Serve and garnish with a dollop of sour cream, a sprinkling of minced scallion and slices of egg. Adapted from recipezaar.com

I've never thought of combining apples and salmon in one dish, but it turned out to be a great combination along with the sorrel. I would have used even more sorrel because it really cooks down, but I only had one bunch. 1-1 1/4# salmon fillet salt & pepper juice of 1/2-1 lemon 1 tablespoon olive oil 4 tablespoons butter, divided 2 granny smith apples, peeled & diced 1 bunch green onions, sliced--use some of the green parts too 1 bunch sorrel, sliced Season salmon with salt & pepper and lemon juice. Add olive oil and 2 tablespoons butter to a frying pan over medium to high heat depending on how thick the salmon fillet is. Saute until golden brown. My salmon fillet was very thick so I covered the pan for part of the time to help it cook more quickly. Be sure not to overcook the salmon. In a separate pan, add the remaining butter and saute the apples and onions until tender. Add the sorrel for the final minute or two. Serve the salmon on top of a bed of the sauteed ...

We got up (not so bright and early) and went to the farmers' market on the west side of Madison. Obviously with our CSA box we don't need to buy vegetables, but we like to get our milk, yogurt, eggs, cheese, bread and meat there. Next we went and picked up our CSA box from Harmony Valley. We realized we better get busy eating our produce. We did this by starting out with greens for breakfast by incorporating sorrel into a quiche. Sorrel and Goat Cheese Quiche Premade pie crust (Whole Foods has a decent frozen whole wheat crust) 2-3 cups sorrel, coarsely chopped (1 bunch), don't use the tough stems 3-4 few scallions, chopped 4 ounces goat cheese (I used Dream Farm French Herb goat cheese) 3 eggs 1½ cups milk Salt & pepper Parmesan cheese, preferably freshly shredded Preheat oven to 375 degrees. Spread goat cheese in the bottom of a pie crust . Cover with chopped sorrel and scallions. Beat eggs, salt, pepper and milk together. Pour over greens. Sprinkle with Parme...