I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 292/524 (from Julie's count)...but really 659

Wednesday, November 3, 2010

Vegan Potage Crème d'Oseille

[Cream of Sorrel Soup]

This soup is a variation on Watercress Soup (I've not done that one yet) - you just use Sorrel instead of Watercress. This is the Sorrel that Maureen sent me from England that I grew in a container on the deck - I actually got two cuttings of sorrel from it - it was quite prolific. The taste of the herb is very lemony - so I was sort of surprised that the soup was not so much...

...my final harvest of sorrel...

...chopped...

...ready for soup...

...the recipe starts with melted Earth Balance - as do most of Julia's recipes...

...add some onions and cook until tender but not browned...

...add the chopped sorrel and cook until wilted...

...add a little salt...

...and some flour...

...then some broth - I used Orrington Farms® All Natural Vegetarian Vegetable Flavored Base...

...you know Julia's preference for the food mill over the food processor - so I ran the mixture through the food mill...

...next - I made my slippery egg substitute by boiling some golden flax seeds in some water and straining it...

...add the egg mixture to some cream - I used soy milk with a couple of tablespoons of powdered soymilk mixed in for the cream...

...then you add some of the hot soup mixture to the cream mixture by 'driblets' - I'm sure this step is not necessary in the Vegan Version - but fun anyway...

...I garnished the soup with a small dollop of Tofutti Sour Cream as I had not reserved any small sorrel leaves for a garnish as suggested...

...Julia says that this soup is nice for an 'important' dinner...

...we had it for a nice lunch on a chilly fall day - served with some whole wheat flat bread - but I'll keep the important dinner thing in mind - should I ever have an important dinner...

Substitutions:
Earth Balance for Butter
Soymilk mixed with powdered soymilk for the cream
Vegan Chicken bouillon for the Chicken Broth

Recipe here: Mastering the Art of French Cooking

pp. 42-43

2 comments:

  1. I ended up with two magnificent sorrel plants - will definitely make the soup.

    Have you seen 'Seven Brides for Seven Brothers'? On their way up into the hills, the happy couple stop and she sings 'Wonderful, Wonderful Day'. She gathers sorrel for soup - but only enough for two. Oh dear, should have been for eight!

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  2. I've never seen that use of flax seeds for egg before. Usually I see the use of ground flax seeds mixed with water....Would it work for baking?

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