White Bean Soup with Sorrel, Caldo de Feijão Branco com Azedinha
Despite the chilly weather, Ellie Markovitch is cruising the local Capital region farms and farmers markets in search of ingredients for creations like her “between-the-seasons soup” – White Bean Soup with Sorrel, also known as Caldo de Feijão Branco com Azedinha. The brisk temperatures in the Northeast make Caldo de Feijão Branco com Azedinha, a smooth creamy white bean soup topped with the tanginess of sorrel leaves, the perfect dish for warming up in doors.
Sorrel greens on my plate are the taste of Spring. As a child in Brazil, I would eat azedinha (translates to “little sour leaves”) from my mom’s herb garden. I bought a bunch of Sorrel from Rebekah Rice’s 9 mile farm in Delmar. Sorrel is an excellent source of vitamin C and A. Each serving provides approximately half of the daily recommended intake of vitamin C. – Ellie Markovitch
White Bean Soup with Sorrel
By Published: April 6, 2013
- Yield: 6 Servings
- Prep: 20 mins
- Cook: 10 mins
- Ready In: 30 mins
Caldo de Feijão Branco com Azedinha, a smooth creamy white bean soup topped with the tanginess of sorrel leaves, the perfect dish for warming up in doors
Ingredients
- 2 cups white beans (navy) cooked
- 1 onion peeled and chopped
- 3 cloves garlic minced
- 2 talespoons olive oil
- salt and pepper to taste
- sorrel leaves as needed
Instructions
- Blend all ingredients in a blender or immersion blender.
- Add enough boiling water or broth to create a thick soup consistency
- Simmer the soup for 15 minutes and season with salt and pepper.
- Serve with chiffonaded sorrel leaves.
- Course: Soup