Manakintowne Specialty Growers in Powhatan, VA and Sorrel Soup with Toasted Croutons

This success shows in all of the incredible produce that is grown on their 21 acres in Virginia.  We saw and tasted some of the most unusual flowers, shoots, lettuces and herbs that we have ever seen.  As Jo said, it is all about the flavor, aesthetics and presentation and their gardens are truly a chef’s delight.

We thoroughly enjoyed meeting Jo and Rob and appreciate the time Jo took to show us around their farm.  It is situated in a beautiful part of Virginia and has made us seriously consider moving to the area.  Besides that, if we move there, then I won’t have to grow so much of my own stuff…I can just visit Jo and Rob at Manakintowne!

Jo shipped a box full of wonderful produce to us shortly after our visit.  It was filled with Micro Greens, Lavender, edible flowers, Garlic Scapes, Sorrel, Pea Shoots and other wonderful ingredients.  I did make three recipes from those beautiful products.  One was the Lavender Honey Ice Cream (which we are now addicted to) and one other was this lovely Sorrel Soup.  I will share the last recipe with you soon.

These were in my goodie box

This Sorrel became soup!

This soup was a perfect way to begin a dinner party one evening.  It was light in texture and elegant.  Our guests enjoyed the creaminess and fresh Sorrel flavor in the soup.  I created the recipe based on the amount of Sorrel that I had and the other ingredients that were on hand.  The potatoes added a nice texture to the soup.  I finished the soup with some buttery croutons that I made from a loaf of hearty Artisinal bread.

A small bowl of this soup is a perfect start to a special dinner

If you live in the Richmond area and would like to purchase some of Manakintown’s fresh produce, you can find them at these Farmers’ Markets:

South of the James Market in Forest Hill Park – Saturdays 8 am – 12 pm

Powhatan Farmers’ Market – Thursdays 4 – 7 pm

They are also a member of Fall Line Farms.  This is an “on-line farm to family Co-op program designed to connect family owned and operated farms in the central Virginia area with customers in search of local food year round. Fall Line Farms represents more than 75 local farms and businesses serving the falls of the James region.”

I wonder if Jo can send some more Sorrel…the soup was soo good!

Enjoy the recipe!

Print Recipe

Sorrel Soup with Toasted Croutons

Yield: 8 - 10 appetizer servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

1/4 cup unsalted butter
1 large shallot, minced
4 cups homemade chicken stock (or use Swanson’s Organic Chicken Broth)
12 oz. white potatoes, peeled and diced medium
12 oz. fresh sorrel, rinsed and trimmed
1/2 cup heavy cream, preferably organic
Sea salt and freshly ground white pepper, to taste

Buttered and toasted croutons for serving (made from a hearty Artisanal bread)

Directions:

In a heavy pot or Dutch Oven, melt the butter over medium heat. *Do not use cast iron. Add the shallots and saute over medium heat for just a few minutes, until softened.

Add chicken stock and potatoes and bring to a boil, then reduce heat to low and simmer 15 minutes. Add sorrel and continue to simmer another 15 – 30 minutes, stirring occasionally, until the potatoes and sorrel are very tender. Transfer in batches to either a blender or food processor and puree until smooth. Return to the pot. Alternatively, puree in the pan with an immersion blender.

Keep soup warm over medium heat. Add the heavy cream. Check for seasonings and add salt and pepper, as desired.

Top with toasted croutons and serve immediately.

You can refrigerate the leftovers. They will hold for 2-3 days.

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