Quail Hollow FArm, French Sorrel

SORREL, TRUE FRENCH
Rumex acetosa

French sorrel is grown for its leaves, which are used fresh in salad or cooked like spinach or cabbage It has a more intensely acid taste than Common Sorrel, and is therefore preferred for kitchen use in soups. French sorrel soup is made from this species. Try it with pork, fish, and omelets

French Sorrel is a perennial herb which grows in a clump. It prefers a well-drained sunny to part shaded position.

PERENNIAL (ZONE 4-8)

Recipe:: French Sorrel Soup (from Chef2Chef.net)
Yield: 1 Serving
Ingredients
      2    handsful sorrel leaves
      4 tb butter
      3 tb flour
      2 tb fresh lovage
           salt and pepper
      2    shallots; minced
      2 c chicken stock; (homemade
           -best)
      2    egg yolks
      1 c cream
      4 tb fresh chervil
Instructions .Remove midribs from sorrel by folding the clean leaf in half and tearing from the top down. Chop fine and cook in butter with minced shallots. Sorrel will become a sad green color and puree itself in a few minutes. Blend in flour, chopped herbs, salt and pepper and stock. Pour ½ cup into beaten egg yolks in a bowl. Return to pan, add cream and heat thouroughly but slowly and gently. The soup may be put into a blender to chop herbs and prevent lumps.
IT IS GOOD EITHER HOT OR COLD.