Recipe: Sheep Sorrel and Purslane Soup
Ingredients:
- 4 cups sheep sorrel leaves (Rumex acetosella)
- 2 cups purslane (Portulaca oleracrea) or okra, chopped
- 3 medium potatoes, sliced
- 6 cups vegetable stock
- 1/4 cup fresh dill, finely chopped
- 1 tsp. dried thyme, ground
- 1/2 tsp. dried sage ground
- 1/2 tsp. dried marjoram
- A dash of cayenne pepper
- 1 tsp. salt, or to taste
- 1/2 cup silken tofu, diced
- Simmer the potatoes in the stock 20 minutes in a covered saucepan.
- Add the remaining ingredients except the dill and tofu and simmer 5 minutes more.
- Remove from the heat, add the tofu, garnish with the dill, and serve hot.
Learn about more edible and medicinal wild vegetables, herbs, greens like sheep sorrel, fruits, berries, nuts, seeds, and mushrooms with NYC’s favorite naturalist, “Wildman” Steve Brill at Foraging with the Wildman. Wildman Steve is a well known author and educator. This recipe is from his book, Shoots and Greens of Early Spring.
