I love sorrel, especially with salmon. This time round, I thought a sorrel gazpacho could be nice too with its slightly sour characteristic. Topped with some apple brunoise and croûtons, it could only be gorgeous. So, why not try it and see if you love it as much as I did and still do. I tried it out on mon chéri and he devoured two bowls, practically licking them out. A sure winner for this spring and summer.
- Peel and cut 3/4 cucumber and 5 kiwis in cubes. Place in mixer/blender.
- Wash 1 large handful of green sorrel leaves(or mix of green and red sorrel) and remove the hard stems. Add to the blender.
- Blend together until a puree.
- Remove to a bowl.
- Season with salt, pepper, apple cider vinegar, balsamic vinegar and chopped tarragon.
- Cut 1 apple and the other 1/4 cucmber (with peel) into small dice(brunoise). Drizzle with apple cider vinegar.
- Cut 3 slices of stale country bread in small cubes, drizzle with olive oil, season with fleur de sel and chopped tarragon and roast in the oven until crisp.
- Serve the gazpacho in individual glass bowls, top with the cubes of apple, cucumber, croutons and tarragon.
- Drizzle with olive oil and a drop of french mustard and serve at room temperature with extra toppings on the side.
Serves 3-4 people
Pincée de fleur de sel:
- Use a mix of sorrel and a green with a more peppery taste, like watercress, or even young spinach leaves, some salad leaves with a pronounced taste, lamb’s ears salad leaves(which are sweet and mild), even radish leaves could be delicious.
- Add some green tomato(peeled) and for those with strong digestive systems, greenpepper.
- Stick to crispy toppings which contrast beautifully with the gazpacho.
- Don’t serve directly from the fridge…too cold a temperature kills the taste , room temperature or just below is the best.
The greens in April are quite special with all its new shoots, young leaves and colourful buds, while some trees and branches are still bare. Below some photos of the area with its greens, from dark to yellow to almost white.
In the garden, the tulipes dentelle “Snow valley” are in full bloom, my favorite tulip. The bees are back, the Jack Frost is happy with its little blue flowers and the strawberries are plentiful.
I couldn’t resit playing around with all the greens from the market and the greens from the fields…the greens in April, wild or cultivated, beautiful in their own right.
..asparagus and dandelion seedhead..
..avocado and forest fern..
..cucumber and dandelion seed head..
..peas and forget-me-nots..
..Until next time, enjoy your last week of April..
A beetroot velouté, or creamy beetroot soup, is apart from delicious, also beautiful. Served as a starter in the way of a cappuccino, is a beautiful way to kick off an autumn or winter dinner. It is actually a good idea to always eta small starter of soup with any home dinner..it is healthy and helps fill one and so prevents over eating.
Pincée de sel:
- Younger beetroots give a deeper colour, are sweeter and softer. If possible, use small beets.
- Raw beets cab be replaced by ready cooked vacuum packed beets.
- add different spices for a more wintery touch…cardamom seeds, star anis, cinnamon, croriander – add together in a small muslin bag so it can be removed afterwards.
- To make froth with a machine: whisk a small amount(about 150 ml) milk in a high microwave proof) container. whisk vigorously until it starts foaming. Place in the microwave immediately. Heat the milk while keeping your eye on the milk all the time. The froth will start to rise high. Remove from the microwave and scoop the froth from the milk.
- Use vegetable stock to make it a vegetarian soup.
- A scoop of créme fraìche, or a scoop of whipped cream can be used, which will make the soup creamier and heavier.
- Ideal for a starter.
…and November in reds.
The artist in my appreciates November as the most beautiful month in the year. It is the most challenging and gratifing time of the year for painting, photographing, hunting for mushrooms in the woods, watching the leaves turn form green to yellow to red to purple to brown and finally float to the ground. No other season gives us this fast forward motion action of change in nature and it passes before your eyes from one minute to another.
…The stinky mushroom, Anthurus d’archer in bright autumn/winter red…
..la vigne vierge with its leaves turning red in autumn and a artistic spiderweb blinking in the morning light..
..foliage of vigne vierge, the attractive seedheads of Cleramtis vitalba, and stinging nettle in their natural environment..
..the stunning reds of hydrangea leaves in November..
..Ivy hugging a fallen vigne vierge red leaf..
à al prochaine fois