Original Post by Teri in Mar, 2010

I am sure you have heard of French sorrel, but you probably have not seen it in many kitchens in western Nebraska. This is a great herb and one of the earliest greens to appear in the garden. I like sorrel in salads, stir fried dishes, sauté’s and it is especially wonderful as it’s own soup along with potatoes. Removing the stems is a little taxing, but it is worth the effort.

Ingredients:

• 2 cups fresh sorrel leaves
• 2 medium russet potatoes, peeled and 1″ dice
• 2 tablespoons olive oil
• 1 cup heavy cream
• 6 cups water
• 2 whole eggs

Instructions:

Wash and remove the stems from the sorrel leaves. Heat the olive oil in a large stockpot, add the sorrel leaves and potato. Stir until the leaves are wilted. Add the water and simmer until the potatoes are soft.

Puree the soup with a hand-held mixer or in a food processor until smooth. Add the cream, salt and pepper to taste and bring back to simmer.

The soup could be enjoyed as is, or you can add the eggs slightly scrambled with a fork then added to the soup just before serving.

Makes 4 servings.