Sorrel Soup with Torn Croutons

Sorrel has a sharp, acidic flavor, so it should come as no surprise that its name derives from the archaic French sur, meaning "sour." The leaves resemble those of spinach and arugula and, like the latter, are often classified as herbs. The plant thrives in the coolness of early spring, when its young leaves have their most delicate taste and tender texture.
Average Customer Rating:
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Customer Reviews for Sorrel Soup with Torn Croutons
Review 1 for Sorrel Soup with Torn Croutons
5 out of 5
5 out of 5
mamalovestocook
Northern Virginia
May 17, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Quick and Delicious
May 17, 2011
Not having cooked with sorrel before, I was apprehensive about trying this recipe. Upon tasting the finished soup we all agreed (even the six-year-old) that this was our new ABSOLUTE FAVORITE spring soup - light, tangy, creamy, soothing and completely yummy. As an added bonus it is very easy to prepare and containsrelatively small amounts of cream/fat for such a creamy soup.
Pros: Good Value, Easy, Impressive, Will Make Again