I've been growing a pot of sorrel on the patio, at the suggestion of a reader who wished to spare me the agony of eating wild, foraged sourgrass. It's indestructable; in fact it's the only plant I've had any luck with this year.
It has survived a drastic heat wave, heavy rainfall, and just overall neglect.
In fact, I've neglected to sample its tangy leaves until just yesterday (not counting the time I layered a couple of raw leaves on a cold chicken sandwich — yum).
But I probably wouldn't have gotten around to using it if I hadn't been smacked with the munchies after reading another blogger's ode to watercress soup.
I sent Cranky out to score a bag. (Of watercress!) What he came back with really turned me on; it was a tangle of Star Route Farms' ancho cress — very green, very peppery, very wide leaves (as the name "ancho" suggests). But it was only half a bag, and I was jonesing for more.
That's when I turned to the pot on the patio. (Flowerpot!) There was enough homegrown (sorrel!) to add to the pot. (Soup pot!)
The resulting soup had a wonderfully confusing flavor: the expected sour zip from the sorrel, and a slightly diminished peppery pop from the cress (I think the cream calmed it down). The sorrel, as I had been warned, turns khaki when it's cooked, and I felt I was tasting the flavor of "khaki," even.
But the cress stays bright green.
Zoink! What a beautiful bowl of soup.