Sorrel, with its broad, lemony-tasting leaves, makes a nice addition to a spring salad, mixed in amongst the lettuce and baby spinach leaves that are the centerpiece for many a spring salad. Its tang gives a nice bite that won’t get lost under the dressing.
If you don’t have any sorrel in your garden, you may be able to find it in a local market. But sorrel isn’t just for salads—it also makes a very satisfying soup.
- 3 T. butter
- 1 medium onion, chopped
- 2 cups sorrel leaves, chopped
- 2 quarts chicken stock
- 1 cup cream
- 1/8 tsp. nutmeg
- salt and pepper to taste
- sour cream for garnish
- a roux, or thickener, make of 2 T. flour and 2 T. water
In a medium saucepan, heat butter over medium heat. Add onion and cook until softened, about 4 to 5 minutes. Add sorrel and stir briefly, then reduce heat to low and cook 8 to 10 minutes or until sorrel is well-wilted. Add chicken stock and roux; mix well.
Raise heat to medium-high. Boil gently, stirring constantly, another 8 to 10 minutes or until thickened. Season to taste with salt and pepper. Add cream and heat through, but do not boil. Serve in warmed bowls; garnish with a dollop of sour cream. Good with a crusty bread. Makes 4 servings. Can be frozen.