Sorrel

Sorrel. We grew it because it is beautiful and easy to grow, but we had never eaten much of it. Inspired by our (Armenian) friend Kristina, who assured us it was delicious, Husband finally whipped up a batch of sorrel soup.

Sorrel has an amazingly tangy, lemony flavor. You can put some tender young leaves in your mixed green salad, but it has a very strong flavor and sorrel soup seems to be a typical way to eat it. We tried it and liked it. Also, it's chock full of Vitamin C and is a good source of iron.

SORREL SOUP

1/2 stick butter

2 onions, chopped

5 cloves of garlic

Big bunch of sorrel (maybe 10-12 cups, packed)

1 quart broth or water

1 potato, cubed

1 zucchini, cubed

Fresh or dried tarragon, to taste

2 t ground nutmeg

1 t salt

1 t pepper

Sour cream or yogurt, optional

Melt the butter and saute onions and garlic until very soft. Add the sorrel, cover and cook 5 minutes. Add the rest of the ingredients, bring to a boil, then simmer 45 minutes. Process in Cuisinart till smooth, then refrigerate till chilled (I'd say at least three hours). Serve with a dollop of yogurt.

Next up, sorrel pesto (sorrel leaves, parmesan, pine nuts, parsley and olive oil). We'll pop cubes of that into the freezer to enjoy in pasta or rice dishes over the winter.

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