Sorrel Soup

In a minuscule backyard in downtown Charleston, I kept two sorrel plants to provide me with a sour treat about once a month. Some years the plants made it through our winters; seldom were they completely killed. Growing up in the Lowcountry, I loved to chew on the wild “sourgrass” that grew in open fields and along roadsides, but it wasn’t until I lived in France that I learned about the cultivated French variety of Rumex that used to be a part of every Charleston kitchen garden.