Finally had sorrel soup tonight. I’ve been looking forward to it, and it did not disappoint.  Well, it did disappoint a bit in the photography department — not the most photogenic soup I’ve ever made.  But it tasted great, and the 4YOs ate it willingly. I call that a victory.  It is based on Bittman’s Creamy Sorrel Soup recipe from How to Cook Everything Vegetarian.

Sorrel and Chive Soup
2 T. butter
4 c. coarsely chopped sorrel
2 c. chicken stock
2 c. cream or milk
1/2 c. or more coarsely chopped chives

Heat the butter in a soup pot, then add the sorrel and chives and cook until the sorrel wilts. Add the stock and bring almost to a boil. Cook for a minute or two. Use an immersion blender to puree the greens.  Add milk or cream and heat until hot but not boiling. Season with salt and pepper. DONE.  EASY!

Ours turned out a bit thin because we used milk rather than cream. Hence the toasted cheese bread on the side.

About sorrel: sorrel is one of the few perennial greens we can grow up here in the northland. It can get quite big in full sun, as my friend Jodi‘s has.  My plant is actually from a division of hers, and it stays relatively small in my part-shade location.  But we get enough for a few pots of sorrel soup every year, anyway. I believe I have French Sorrel.  It really is delicious.

Spinach or watercress could also be substituted in this recipe.