Sorrel Soup

Here is a gem of a recipe that is -at least as far as I know – totally unknown and underrated. Sorrel is one of the easiest plants to grow even here. Winter hardy and one of the earliest to come up. Great flavour!

Sorrel Soup

200-250g Sorrel, washed & bigger stems removed
30g lard or butter
1⁄2 onion, chopped finely
~1 l broth (I prefer vegetable broth)
1 glass white wine
a pinch of salt
4-6 tbsp. heavy cream or milk
flour or potato starch

Cut the sorrel leaves finely. Cook the onions in the butter until translucent and add the sorrel and salt and let it wilt a bit and then add the broth. Simmer for 5 minutes, add the wine and let it simmer for another 5 minutes. Use a blender if the soup is still lumpy. Add the cream or milk to taste. If the soup is too liquid add some flour or potato starch to thicken it. Serve hot.

An nice little add on: Boil diced potatoes in salt water, drain. Add a few cubes of the potatoes into the bowl before you pour in the soup.