Sorrel and Potato Soup

adapted from The Greens Cookbook, by Deborah Madison

5 Tablespoons butter

7 cups vegetable stock or water

1 - 2 leeks, sliced thin (about 1/2 lb.  I like to use the green parts as well as the white)

1 - 2 bundles sorrel (remove stems and reserve for use in soup stock.  You are looking for about 8 cups of roughly chopped leaves.)

1/2 teaspoon salt or more, to taste

1 1/2 lbs. potatoes chopped in medium-sized pieces (1/2 inch)

freshly-ground pepper

1 Tablespoon chives, sliced thin, for garnish

Melt butter in a soup pot with 1/2 cup of the water.  Add the leeks, sorrel, and salt, and stew, covered, for 5 minutes over medium to low heat.  Add the potatoes and cook another 10 minutes, stirring occasionally.  Add the rest of the water and gradually bring it to a boil.  Quickly lower the heat and simmer until the potatoes are tender, about 30 minutes.  You can mash the potatoes roughly for a smoother soup if you like.  Taste and add salt and pepper as needed, and garnish with the chives.

Serves four.


Rapini Quiche with Three-Root Crust

For the crust:

1/2 cup each grated carrot, rutabaga, and parsnip

3 Tablespoons rice flour

3 Tablespoons butter

1/8 teaspoon each salt and pepper

Combine the grated roots, flour, and salt and pepper.  Melt the butter and combine with the roots, etc.  Pat a thin layer of this mixture into the bottom and sides of a greased, 9 inch pie plate (pyrex is ideal).  Bake in a preheated 375 oven for about 15 - 20 minutes or until very light brown.  If you are a cheese fan, grate 1/3 lb. swiss or cheddar and sprinkle evenly on the hot crust.

For the filling:

1 Tablespoon sunflower oil

1/2 lbs. leeks, onions, or shallots, chopped small

1/4 teaspoon each dried tarragon and thyme

1/3 lbs. chopped rapini (about one bundle)


4 eggs, beaten well

Optional:  paprika

Heat oil in a heavy skillet and sautee leeks, onions, or shallots until softened.  Add herbs and salt and sautee a moment more.  Add chopped rapini (or you can substitute kale, collards, braising mix, or sprouting broccoli!) and cook briefly to soften and reduce a bit.  Spread the vegetable mixture on top of the cheese on the crust.  If you love milk, add 1 cup milk to the 4 beaten eggs.  If not, add 1/2 cup water to the beaten eggs.  If you are making a cheeseless quiche, add a bit of salt to your filling (1/8 to 1/4 teaspoon?).  Sprinkle paprika over the top of the quiche if desired.  Bake at 375 for 35 - 45 minutes or until egg is set and cooked.  Cool briefly before serving.