Sorrel Soup

Soupereasy and I found beautiful sorrel at the farmer's market yesterday and we decided to use it for this recipe -- which has been on my "to make" list about 18 years. But good sorrel is harder to find than you might think.

We loved the light lemony flavor of the soup which we served hot with a dollop of sour cream and some snipped chives. Don't be put off by the relatively unappetizing appearance of this brown soup ... it is very tasty and is a good reason to seek out sorrel.

It was a very straightforward soup to make, sauteing onion and garlic, adding the the sorrell and cooking until it is wilted -- during which time, the lovely green leafs turn brown. Once the sorrel is completely wilted, stock, parsley, nutmeg, salt, pepper and a pinch of cayenne (I forgot to add the cayenne) are added and the soup is brought to a boil and then simmered for almost an hour.

The soup can also be served cold.

Later -- I found that I much preferred this soup served hot. The chilled soup was much more lemony and -- oddly -- tasted very salty.

I am lucky enough to run across another lovely bunch of sorrel any time soon, I will try the sorrel soup in Julia's Mastering 1.