Sorrel is a perennial herb that has been used for centuries for cooking in Europe. I grew up eating sorrel soup that my mother prepared if she could find anyone growing sorrel. Now you can find plants at the Ithaca Farmer’s Market and also at Early Bird Farm on Elmira Road in Ithaca. You just plant it and that’s it. The leaves provide a wonderful base for this sour tasting soup. The next year you find a more established plant yielding as many leaves as you’ll need. Here is the basic recipe for SORREL SOUP:
½ lb sorrel leaves, washed
2 Tbs. butter
1 medium sweet onion chopped
1 small potato, peeled and cut into 1 inch cubes
32 ounces chicken or vegetable broth
¼ cup ½ and ½
- Fry onion in soup pot until lightly browned and soft, set aside
- Melt butter and add sorrel leaves and stir them around until they are brown and wilted.
- Add broth and potato and cook for 10-15 minutes until potatoes are cooked.
- Place in blender with onions and blend until a smooth consistency
- Add salt to taste
- Reheat and add ½ and ½