|Aveluk (wild sorrel) Soup|
The first leg of our trip to Armenia that year took us to London where Doug and I met Rubina Sevadjian Kingwell at the London Book Fair. They both presented their books at the Armenian Pavilion - Doug’s, “Stories MyFather Never Finished Telling Me”; Rubina’s, “In the Shadow of the Sultan”.
The three of us instantly became friends.
Rubina travels constantly, continues to write, has speaking engagements on various continents, yet manages to find time to garden and cook. When I told her I couldn’t find sorrel in Florida, this dear woman shipped me a packet of sorrel seeds from England!
Doug, our resident gardener, had the privilege of planting and sowing the seeds. We don’t have a proper garden because our community’s homeowner’s association doesn’t permit residents to grow edible plants unless it’s done in the confinement of our private patios. So be it.
|Our mini sorrel plant!|
|Tender sorrel leaves|
Rubina sent me 2 of her favorite recipes using sorrel, but I made something a little different. All three recipes are listed below.
I can't thank Rubina enough for her kindness, and for giving us the opportunity to have the ‘sorrel experience’ in south Florida.
The recipe I made …
The recipe I made …
½ cup coarsely chopped onion
1 clove crushed garlic
2 tbsp. olive oil
4 cups vegetable or chicken broth (You could add a little bouillon to enhance the broth’s flavor, if you wish.)
3 to 4 Tbsp. uncooked white rice
4 oz. fresh young spinach leaves, stemmed and rinsed
One handful fresh sorrel leaves
1 to 2 Tbsp. freshly squeezed lemon juice, optional
salt and pepper to taste
In a large saucepan, heat the olive oil over medium heat. Sauté the onion until it begins to soften. Add the garlic, and sauté for about 30 seconds, but don’t let the garlic burn.
|Cooking in progress|
|Pureeing the soup in a blender|
Return soup to pot, taste, adjust seasonings if necessary; heat soup through on medium-low heat; serve.
To Serve: Serve as is, or you can swirl in a bit of cream just before serving, or top it with a dollop of plain yogurt!
Rubina’s first recipe - also a soup…
4½ oz. fresh sorrel—chopped
2 cloves garlic
1¾ pints chicken stock
2 medium eggs
Heat the oil in a saucepan. Peel the garlic and crush them whole, then cook them in the oil until just browning. Add the chopped sorrel and stir. As soon as it is wilting, add the stock and simmer for 15 minutes or so.
Puree the above and reheat until it begins to quiver, add salt and pepper to taste.
Just before serving, whisk the eggs and then fold into the soup, whisking all the time. It should make a ‘foam’.
(This is a quite a strong tasting soup and you do not need much per person. I tend to serve it in a tea cup.)
Another way of using sorrel is that when you make spinach beuregs--you add a bit of sorrel to give the filling a lovely lemony tang. Try it.
Rubina's second sorrel recipe …
Here is another favourite of ours. If you don't have enough sorrel, you could squeeze in some lemon juice and use a few spinach leaves to make up the quantities:
Pork Tenderloin (fillet) with Sorrel
1 pork tenderloin—cut in ½” thick slices
2 cloves garlic
Handful sorrel—sliced finely (chiffonade)
4 tbsp. stock—chicken or vegetable
1 cup cream (what you call half and half I think—it needs to be thickish)
salt & pepper
more sliced sorrel for garnish
Sauté the tenderloin slices in butter until done, about 4 mins each side. Remove and keep warm.
In the same pan cook the garlic, but do not allow to brown. Add the stock and reduce by half, add the sorrel and cream, cook for 5 minutes until thickened. Season with salt & pepper.
Place pork on a plate and pour sauce over. Garnish with more sorrel.
This goes best with simple boiled and buttered rice, preferably basmati.