For me, nothing says springtime like sorrel. Sorrel’s delicate green leaves, with their bright citrus-like sour tang, are among the first green vegetables to appear in the spring. Don’t look for sorrel at your big-box grocery store. You won’t find it. Instead, visit your favorite farmer’s market.
Sorrel Soup – is a classic and incredibly simple sorrel recipe.
Strip tender part of sorrel leaves from the stalks
Slice and dice onion
Melt butter in large saucepan
Saute onion in butter until translucent
Add sorrel leaves and stir briefly until wilted
Add stock and salt
If desired, add pinch of nutmeg
Heat to a simmer, with occasional stirring to prevent sticking
Allow to cool slightly, then process briefly in a food processor or using an emersion blender.
Reheat to slightly below simmer.
I f additional richness is desired, whisk egg yolks in a bowl with a fork, then stir into soup before serving.