Creamy, Lemony Sorrel Soup

From a gardener’s perspective, nothing could be easier. It’s a hardy perennial that comes back on its own year after year—yet does not get aggressive and take over the garden.

Here’s a simple recipe for a creamy, lemony sorrel soup.

INGREDIENTS

• 3 tbsp butter
• 1 onion, minced
• 3 potatoes, cubed
• 3 cups tightly packed sorrel leaves, stems removed
• 8 cups broth (I use chicken, but there’s no reason a vegetable broth wouldn’t’ work)
• 1/2 cup sour cream
• salt and pepper to taste
• lemon juice to taste

STEPS

• Cook onions until golden.
• Add potatoes, sorrel, and broth.
• Simmer covered for about 15 minutes.
• Strain, then puree vegetables and whisk puree back into broth.
• Add sour cream and heat (but don’t boil)

Looks nice garnished with a sorrel leaf on top.