A Green Thanksgiving with Sorrel Soup

Green options at Thanksgiving are always a bit less exciting than the orange and brown delectables. I do love brussels sprouts, roasted, or braised in white wine and topped with gorgonzola, but they are not for everyone. And the green salad we always dutifully prep up is usually intact at the end of the meal, faring poorly against the competition.

So why not kick off the meal with a lovely green soup? While sorrel is typically thought of in the spring, when it’s tender and new, autumn sorrel retains a wonderful lemony flavor, and can still be found in the farmer’s markets, at least where we live in Maryland.

This easy soup is adapted from the mistress of gardens, Alice Waters, and her Chez Panisse cookbook. It can be prepared ahead, and finished at the last minute with a quick reheating and immersion (stick) blender. It has great flavor, and would make a remarkable — and elegant — way to open the feast. It goes without saying that this soup would also be wonderful chilled in the high heat of summer.

You will want some really lovely fresh cream, so if you can obtain the grassfed, organic kind from a farm share or market, that’s the way to go.

Ingredients:

1 Tbl (organic, grassfed) butter

1 medium (organic) boiling potato or several smaller ones, diced

1 cup (organic) chicken stock or vegetable stock (do not use plain water, as there will be insufficient flavor, and if using vegetable stock, you may want more cream and salt)

1 medium (organic) yellow onion, diced

1 1/2 large bunches (organic or near-organic) sorrel (about 1.5 lbs.) (I have added sorrel to punch up the flavor a bit)

1 (organic) carrot or 7 small ones, diced

1 1/2 cup (grassfed, organic) cream (I also added a lot more cream than Ms. Waters — up to a pint is just fine with me)

3 sprigs (organic) thyme, chopped

Salt and pepper to taste

2 1/3 cup water

2 Tbls crumbled (happy pig) bacon, for garnish (optional)

Directions:

Melt the butter in a saucepan and add the thyme, diced potato, onion, and carrot.

Pour in 1/3 cup of the water, cover, and stew gently for 15 minutes, with the lid ajar. Add the rest of the water (2 cups), salt and pepper, and stock, and bring to a simmer. Stew this for another 15 minutes, until the potatoes are soft and easily mashed.

Meanwhile, chop sorrel leaves into thin strips. When the potatoes are finished, add the sorrel, and return soup to a simmer, then turn off and let it stand for 5 minutes. (You can reserve some finely chopped sorrel for garnish. And if you are serving this later, you can let this sit in the fridge or on the back of the stove until ready to serve.)

Purée the soup in a blender (glass is best) or use an immersion blender in the pot, then stir in the cream. Taste (and add more cream). Garnish with bacon and/or chopped sorrel. Serve and enjoy!

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Toddler-Friendly Vegetable Chicken “Magic” Soup

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Like the wonderful children’s book, Stone Soup, this recipe — or rather, technique (such as it is) — makes do with whatever you may have on hand. I’ve probably made it at least once a month since Maya was six months old, because, like magic, veggies disappear!

It also works for babies, pureed in a blender, for a very healthy and fresh baby food.

The basic technique is incredibly simple — boil a whole chicken until done to make a simple broth, sauté vegetables and spices, chop up the chicken and combine. Cook a while, then add fresh lemon and herbs just before serving.

Sometimes when I’ve made it, it turns out better than others, based on the particular vegetables and flavor combinations. Maya doesn’t really seem to notice, either way. She likes the nourishing, mild broth and mix of vegetables softened in the soup.

But if you’re planning to serve it as a meal for everyone, certainly pay attention to the mixture of flavors, and add more salt, pepper and lemon at the table. My husband adds harissa as well, for heat.

It will make a good week of lunches. And it freezes well, so having a good-sized batch is useful. I use stainless steel ice cube trays, the old-fashioned kind.

In addition, you can save the bones and trimmings, as well as any vegetable parings, in a freezer bag for making stock. An excellent set of tips for that is here. The cost savings, in comparison to buying organic vegetable and chicken stock, are considerable.

My latest batch included a lot of fennel, as well as fennel tops at the end. I do not recommend this, as it ended up too fennel-rific. But a smaller amount (i.e., less than a whole large bulb), should be fine.

It’s delicious over brown rice or pasta. By day three, I also usually add cheese on top, to keep Maya’s interest. Enjoy!

Ingredients:

One whole young (organic, pasture-raised) chicken

(organic) Butter or oil

1 large (organic) Onion (white or yellow)

Garlic — 3-4 cloves

2 (organic) Lemons

Dried herbs: I like Rosemary, Basil, Thyme, Oregano, and Savory, 1 Tbl or so of each

Salt and Pepper (minimal if serving to children)

Fresh Herbs: Cilantro, Parsley, Carrot Greens

Vegetables can include: (organic) Peas, Carrots, Broccoli, Spinach, Chard or Kale (de-spined and chopped), Fennel, Celery, Green Beans, Summer Squash, Zucchini, Tomatoes, Parsnips, even Jerusalem Artichoke

Starch and/or Legumes can include: (Eden Organic or another BPA-free brand, if using canned, drained and rinsed) White or Red beans or Chickpeas, (organic) Potatoes, Corn (including frozen)

Directions:

Using a large pot, cover the chicken in (filtered) water and bring to a boil on the stove over medium heat. Simmer for 45 minutes to one hour.

While that is cooking, rough-chop the vegetables as needed.  Saute onions and garlic in the butter or oil in a large pot (this can be done in a series if you only have one pot large enough). Add the dried herbs, salt and pepper, and vegetables and cook over medium heat, stirring occasionally, until the vegetables have started to lose moisture. Then add the beans, potatoes or corn and stir over heat for 10-15 minutes. If using potatoes, cook until done. Let rest until the chicken is ready. (If adding spinach, wait to add that with the fresh herbs, close to the end, as directed below.)

When the chicken is thoroughly cooked and almost falling off the bone, lift it out of the liquid carefully onto a plate and let it cool for a few minutes. Take the meat off the bones, using your hands as needed, and rough chop (in smaller pieces if you plan to freeze it). It may be a bit stringy, so keep an eye on making it small enough for a toddler to grapple with. Scoop any chicken residues out of the broth.

Add the vegetable mixture, chicken and broth together and heat through. Add in generous amounts of fresh lemon juice, to taste, and fresh herbs (and any spinach). Stir until wilted, and serve, with lemon wedges if desired.

Adopted with modifications from “Baby Love: Healthy, Easy, Delicious Meals for Your Baby and Toddler,” by Norah O’Donnell and Chef Geoff Tracy.

This image shows a whole and a cut lemon.