Sorrel | The Urban Forager

Last Wild Edible Walk of the Season!!!

As the summer winds down, albeit slowly, the weeds are also on their way to Autumn shapes and colors. This is a fine time to see what to do to harvest wild amaranth seeds, and which plants to flag for picking even under snow! All the regular characters are still present and available and so one more weed walk is called for!! Come learn about eating, saving, harvesting, and using these wonderful plants for home remedies. Sign up at: http://tentiko.com/products/finding-food-in-the-city We are meeting on Saturday, September 14th from 9 – 11 am, so make sure you sign up and show up! It’s going to be another Wild Walk!

Chicken Sorrel Soup

Chicken Sorrel Soup
– from The Gourmet Cookbook, 1950, Gourmet, Inc.

(use another light broth for a vegetarian version)

In a saucepan bring 1 1/2 quarts of strong chicken broth (or bouillon) to a rapid boil. Add 1/2 cup washed and finely shredded sorrel and let it boil for five minutes. Remove the soup from the fire and keep it hot. In another saucepan beat 4 or 5 egg yolks until light. Gradually pour over the yolks 1 cup of the chicken sorrel soup, beating briskly to prevent curdling, and still beating, add slowly the rest of the soup. At the last moment add 2 tablespoons sherry or Madeira.

 

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