Enjoy this post on Sorrel from our Groundswell Community Farm Cookbook

Sorrel is the olde English word for sour, and these lemony little leaves make the best sandwiches you may have ever tasted. They are so flavorful with other mixed greens in a salad that you can almost do without the dressing. The creamy soup, below, is a classic. Store in the fridge in a sealed container or bag.

Sorrell Soup
From Gardeners’ Community Cookbook
3 T vegetable oil
1 medium onion, finely chopped
4 cups (packed) fresh sorrel leaves,
10 cups chicken broth
1 1/2 lbs. potatoes, peeled and chopped
2 T fresh lemon juice
1/4 t cayenne
1/2 t black pepper
1 t salt
1 cup half-and-half
Paper thin lemon slices, for garnish
1. Heat the oil in a heavy pot over medium-high heat. Add the onion and sauté until
transparent and soft, 10 minutes. Stir the sorrel leaves and continue sautéing until
wilted, about 2 minutes.
2. Add the broth, potatoes, lemon juice, cayenne, pepper and salt and bring to a boil.
Reduce heat, cover the pot and simmer until the potatoes have collapsed, about 45
minutes. Cool enough to handle, then puree. Cover and refrigerate until chilled.
3. Stir in the half-and-half and serve, garnished with the lemon slices.
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