Weekly Basket #15

September 27, 2018

Clockwise from the top left corner: Sorrel, beets, cutting celery, salad mix, tomatoes, leeks, red and yellow onions, baby bok choy, bell pepper, garlic and summer squash.

2 tbsp butter

1 cup yellow onion, diced

1 medium carrot, diced

1/2 cup cutting celery chopped

2 cups potatoes, diced

1/3 cup basmati rice

4 cups vegetable broth

1 cup cream

2 cups sorrel, chopped

2 teaspoons fresh thyme

salt and pepper to taste

Recipe Idea

 

Creamy Sorrel Soup 

Using a dutch oven, melt butter over medium heat. Add onion and carrots and cook until soft. Next add cutting celery, potatoes, rice and vegetable stock. Bring to boil and then reduce to a simmer. Cook until rice and potatoes are tender, about 20 minutes.

When the rice and potatoes are cooked, add the cream, sorrel and thyme. Heat until the sorrel wilts, about 3-5 minutes. Season with salt and pepper and serve immediately.

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