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.
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