Spinach Sorrel Soup

with Nancy's Awesome Croutons

by Laura Donnelly — April 11, 2007

This recipe includes a small amount of cream, which goes a long way! The touch of sorrel gives it a bright sour tang. If you can't find (or grow) sorrel, just add a teaspoon of lemon juice to the soup before serving.

Serves 4

1 onion, sliced
2 Tablespoons olive oil
1 teaspoon curry powder
1/2 teaspoon sugar
1/2 teaspoon salt
1 quart chicken or vegetable stock
1 pound fresh spinach, washed and drained
1 small bunch sorrel (about 1 cup loosely packed leaves)
1/4 cup heavy cream

Homemade croutons (recipe follows)

1. Sauté onion in oil in large heavy -bottomed non-reactive saucepan. When softened, add curry powder, sugar , and salt. Sauté one minute more. Add stock and bring to boil.

2. Add spinach and sorrel and bring back to boil. Remove from heat and purée thoroughly in blender or food processor.

3. Return to heat and bring back to boil. Just before serving add cream.

Nancy's Awesome Croutons

Makes 6 cups

This recipe comes from my friend Nancy who saves all kinds of bread and bagels in her freezer until she has enough to make a big batch of croutons. The herb combination is just a guideline, feel free to alter this recipe any way you want.

6 cups cubed stale bread, crusts removed
1/2 cup olive oil
1 Tablespoon each dried oregano, thyme, rosemary, basil, sage, salt , and pepper
2 Tablespoons fresh minced garlic
3 Tablespoons Tamari or soy sauce

1. Preheat oven to 350.

2. Combine all ingredients quickly in large bowl. Toss well to try to get some oil/herb mixture over all the bread.

3. Spread out in one layer on heavy-duty cookie sheet. Bake approximately 30 minutes, but check croutons and toss them every five minutes. They will seem kind of damp at first and then will brown and cook quickly, so keep an eye on them.

4. Cool. Then store in an airtight container. Will keep several weeks and makes a wonderful gift for fellow salad and soup lovers!