This soup has the consistency of cream of spinach soup with the unique lemony flavor of sorrel. We serve this soup with a hearty, peasant style bread and hard cheese and fruit.
- 3 cups chopped de-ribbed sorrel leaves
- 1 onion, chopped
- 3 cups stale bread, cubed
- 3-4 Tbs olive oil
- 1-2 cloves garlic
- 2-3 quarts chicken or vegetable stock
- salt to taste
In a large heavy bottomed pot, saute onion and garlic in olive oil until translucent. Add stock and cover. Add the bread chunks and allow the soup to simmer until the bread is thoroughly soaked. Add the sorrel and simmer for 1 minute. Place the soup in a food processor and blend until smooth. More stock can be added at this time if the soup is too thick. Add salt and pepper to taste and reheat if necessary.