Piebird Recipe

Beet and Garden Sorrel Soup

By Sherry Milford

2 lbs small beets*

1 tbsp oil

2 large onions, chopped

2 cups shredded garden sorrel or wood sorrel

1/4 cup lemon juice

2 large carrots, grated

1 cup stock or reserved beet juice

salt, pepper to taste

Wash beets and trim, leaving 1 inch of the ends attached.

In large saucepan, cover beets with water and bring to boil.

Reduce heat and simmer, covered for 20 to 30 minutes, or until tender.

Remove beets from saucepan, reserving cooking liquid.

When beets are cool enough to handle slip off skins and stems. Cut beets in half.

In large saucepan, cook onion in oil until tender.

Add 3 cups reserved cooking liquids**, beets, sorrel, lemon juice, carrots and stock.

Simmer for 10 minutes.

In blender or food processor, puree mixture in batches and return heat to low.

*I cook my beets in advance so they are not so hot to handle; then the only hot thing in the food processor is the onion and carrot mixture.

** I have also found that adding the stock or water after everything’s been processed saves a mess. Only add enough water to the processor to get things moving.