Enjoy this post on Sorrel from our Groundswell Community Farm Cookbook
Sorrel is the olde English word for sour, and these lemony little leaves make the best sandwiches you may have ever tasted. They are so flavorful with other mixed greens in a salad that you can almost do without the dressing. The creamy soup, below, is a classic. Store in the fridge in a sealed container or bag.Sorrell Soup From Gardeners’ Community Cookbook 3 T vegetable oil 1 medium onion, finely chopped 4 cups (packed) fresh sorrel leaves, washed 10 cups chicken broth 1 1/2 lbs. potatoes, peeled and chopped 2 T fresh lemon juice 1/4 t cayenne 1/2 t black pepper 1 t salt 1 cup half-and-half Paper thin lemon slices, for garnish 1. Heat the oil in a heavy pot over medium-high heat. Add the onion and sauté until transparent and soft, 10 minutes. Stir the sorrel leaves and continue sautéing until wilted, about 2 minutes. 2. Add the broth, potatoes, lemon juice, cayenne, pepper and salt and bring to a boil. Reduce heat, cover the pot and simmer until the potatoes have collapsed, about 45 minutes. Cool enough to handle, then puree. Cover and refrigerate until chilled. 3. Stir in the half-and-half and serve, garnished with the lemon slices.