places I suppose. The easiest thing to do is to grow your own. There are
two types of sorrel used in the kitchen: garden sorrel (Rumex
acetosella)
and French sorrel (R. scutatus). Both are hardy, evergreen herbaceous
plants that are easily grown from seed. I planted four of them about
eight
years ago, and they continue to provide my family with all the sorrel we
need. If you simply can't get your hands on fresh sorrel, this soup is
also
wonderful made with watercress, spinach, or escarole. I'm lucky enough
to
have sorrel, so this Wednesday "My Birthday Dinner" will include:
Cream of Sorrel Soup
2 cups (500 ml) (packed) sorrel leaves*, stems removed
4 cups (1 L) chicken stock, fresh or canned
2 cups heavy cream, milk, or fat-free milk
Salt and freshly ground black pepper to taste
*Watercress, spinach, or escarole may be substituted
Bring the chicken stock to a boil in a 2 quart (2 L) stainless steel or
enameled pot. Add the sorrel leaves and boil for 2 to 3 minutes, until
the
sorrel changes color. Remove from the heat and allow to cool a little.
Puree the soup in an electric blender and pour through a fine sieve to
remove any pieces of stem. Add the cream or milk, stirring to combine.
Serve the soup hot or cold. Adjust the seasoning with salt and pepper
after
it reaches the temperature you are going to serve it. Serves 4 to 6.