Recipes :: Sorrel

Sorrel Soup

This recipe also works well halved or quartered, depending on how many sorrel leaves are available. It is also tasty at room temperature.

1 lb. sorrel leaves
1 large onion
Sprig of rosemary
6 Tbls. btter
1 Tbl. flour
6 cups boiling water
2 Tbls. breadcrumbs
mixed herbs and salt to taste
2 eggs, well-beaten
1/2 cup cream

Chop the sorrel leaves and onion. Melt the butter in a soup pot. Saute the sorrel, onion, rosemary sprig and flour in the butter. Simmer for 10 minutes. Stir frequently, allowing the juices to extract without burning. Add the boiled water, breadcrumbs and mixed herbs. Simmer for one hour. Just before serving, stir in eggs and cream.

Source: "Festivals, Family and Food," by Diana Carey and Judy Large. Reprinted in 2001 by The Bath Press