If you have sorrel in your herb garden, you have the makings of an interesting spring salad or an uncommon spring soup. Sorrel, mixed in among the springtime greens, adds a tangy, lemony flavor that won’t get lost under the dressing. Paired with crusty bread, sorrel soup makes a satisfying spring supper.
3 tablespoons butter
1 medium onion
2 cups chopped sorrel leaves
2 quarts chicken stock
1 cup cream
⅛ teaspoon nutmeg
Salt and pepper to taste
Sour cream or crème fraiche for garnish
A roux, or thickener, made of 2 tablespoons each flour and 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 or crème fraiche. Serves four.
