Soup season may be considered to be later in the year, but when weather is as unpredictable as it is in a Midwestern spring, I say start with soup.
Soup is a wonderful vehicle for many flavors, and especially when you have a lot of mish-mash that you aren't sure how they go together like you would find in your journey of eating seasonally.
This is an excellent starter to the season when all you see are fresh and green and new. Late spring and early summer are my second-favorite moments in the year, next to late fall when pumpkins and apples are ripe with bounty. Don't be intimidated by sorrel! It's quite sour, but that can be put to your advantage. Allow me to explain a simple trick that - I hope - you'll use throughout your cooking life:
"If, when tasting something, you feel as if something is missing but you're not sure what ... add a dash of acidity!"
No, really! Be it a squeeze of lemon, a dollop of sour cream, a little drizzle of honey(which is actually a little sour), or some bright and sour greens such as sorrel. I ask you to not be intimidated by sorrel, as it's something we often don't eat in America. You'll find a lot of it in French cuisine, especially salads and vinaigrette-laden things. You can also find classical French recipes for sorrel potato soup. Potatoes aren't really ripe for me, yet, so we're using my other spring favorite treasure: asparagus!
Asparagus is grassy and bitter, which is perfect for the sour notes of sorrel. I think you'll find this soup is very well-balanced and not heavy at all. All in all, this tastes of spring!
Sorrel Asparagus Soup
- 2 green garlic stalk, finely chopped
- 1 bunch red veined sorrel, de-veined of the thick stems, and chopped
- 1 bunch asparagus, chopped
- 1 can coconut milk + 1 can water
- 1/3 c cooking wine
- White wine is fine, but I used this yummy rice-based liquor wine that I get from the Asian market near me
- 1/4 c mirin
- 2 cups spinach
- A sprig of fresh mint (about 6 or 7 leaves)
- Salt and Pepper to taste
- Sesame oil, to serve
|The liquid is going to turn pink-ish when you make it. Don't worry!|