Sorrel Soup with Broccoli, Spinach & Fennel Soup
Based on a recipe in Love Soup by Anna Thomas
2 yellow onions, chopped
3 Tbs olive oil
1 1/2 tsp sea salt, plus more to taste
1 head of broccoli, chopped
1 fennel bulb
1 cup of spinach
1 cup of sorrel
1 medium sweet potato
3 cups vegetable broth
fresh lemon juice
Saute onions in olive oil with half a teaspoon salt, stirring occasionally over medium heat until they are soft and golden brown. Do not hurry this process; it will take at least half an hour, and when you think the onions are done, cook them a little longer to develop their rich, sweet flavor.
While the onions cook, thoroughly wash the broccoli, fennel, spinach, and sorrel. Coarsely chop the greens and the fennel bulb. Peel and dice the yam. Combine these vegetables in a big stock pot with 5 cups water, the vegetable broth, and 1 tsp of salt. Bring the liquid to a boil, then reduce to a simmer and cook, covered, for 10 minutes.
Add the caramelized onions to the soup and continue to simmer, covered, another 15 minutes.
Add black pepper and cayenne to taste, plus 1 Tbs olive oil. Puree soup until smooth in food processor or with an immersion blender. Season again to taste with sea salt and pepper. Add lemon juice to taste (depends on how strong your sorrel is) until the soup has a delicate, slightly tart flavor.
Serve with a crostini or thick, crusty bread for dipping. Optional: crumble some cheese (feta, goat cheese or cotija work) on top of each bowl of soup.