Rumex acetosella
Sheep Sorrel, Petite oseille des brebis, Red Sorrel •
In the Kitchen

Leaves are edible, tangy wild food considered an early version of a thirst quenching trail mix. Green sauce, sour sauce, fresh or frozen but does not dry well. Cook like spinach changing the water to reduce the acidity, use in soups, egg dishes, fish and substitute for vinegar or lemon. When used to stuff a whole fish with tiny bones, the oxalic acid which gives the tartness softens the bones so that they are less noticeable when eaten. When cooked it loses its colour so add spinach!

Sheepish Soup with Tulip Petal Cream

Ingredients • Sheepish Soup

  • 4 handful of sorrel leaves, stemmed and rinsed
  • 4 handful of spinach leaves, stemmed and rinsed
  • 1 leek diced
  • 1 clove garlic, crushed
  • 1 large potato, peeled and diced
  • 30ml olive oil
  • 1 L of chicken stock
  • Salt and pepper to taste

Instructions • Sheepish Soup

  • Prepare an ice bath
  • In a large stock pot bring salted water to a rolling boil
  • Blanch sorrel and spinach leaves
  • Plunge in ice bath to cool rapidly to keep colour

  • In large saucepan add oil on high heat, sauté leek, garlic and potato until lightly coloured
  • Add stock, bring to a boil then simmer on low until potato softens
  • Remove from heat,
  • Drain the sorrel and spinach leaves
  • Add to the stock mixture,
  • Puree
  • Season to taste
  • To serve hot, return to pan but do not boil
  • To serve cold, chill for several hours

Tulip Petal Cream

Ingredients • Tulip Petal Cream

  • 3 deep rose tulips,
  • 250ml whipping cream
  • Fleur de Sel
  • Ground pink peppercorns

Instructions • Tulip Petal Cream

  • Remove petal heel from each petal, reserve 2 petals for garnish
  • Pure the petals in food processor
  • Whisk cream until thick
  • Fold in tulip puree

To serve • Tulip Petal Cream

  • Ladle soup in bowl, garnish with tulip cream
  • Garnish with chiffonade cut petals
  • Add a pinch of Fleur de Sel and ground pink peppercorn

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