Easy Sorrel Soup

Hands down one of the BEST soups ever. Really. French sorrel is easy to grow and I have an abundance of it. Surprisingly, for such a delicious and nutritious vegetable, it is is rarely seen in the markets - even the specialty markets. So if you have any sorrel around and want something to do with it, try my mom's super simple sorrel soup recipe.

All you need is some sorrel, about the amount you would use to fill a gallon size ziplock bag (which isn't really very much - weighs only a few ounces actually); some chicken stock (you can sub this with veggie stock for a vegetarian version), rosemary (if you have it), potatoes, garlic, and a bit of celery tops and fresh parsley (if you have it), salt, pepper, an onion, and some olive oil.

How to make it: Cook your potatoes separately after cutting them into small cubes or chunks. I like to use red potato and I don't peel it, but you can peel the potatoes if you prefer. While these are cooking, wash the sorrel and let dry a bit on some paper towel, then coarsely cut your onion and garlic and saute in a soup pot with the olive oil. When the onions are a bit translucent simply add your stock, salt, pepper, fresh rosemary, parsley (or whatever herbs you like), the potatoes (strain the cooking water out obviously), and let simmer a bit. Finally, take your clean sorrel, chop it coarse (although my mom does like to cut this chiffonade, I personally am way too lazy!). Add the sorrel, simmer 15 minutes and then shut off the heat.

Wallah! Sorrel soup. It is deceptively simple and truly one of the best and easiest soups you can make. I can eat an entire HUGE pot of it! It is also VERY low calorie and fat, and very nutritious too. PS: In the above pic my sorrel is hiding behind the flowering chives; the plant with the broad green leaves, top left! :)