Sorrel Soup

A handful of shredded sorrel, young and tender, will brighten any vegetable or herb soup with its light, clean acidity. A recipe for the academic, but lovely, Germiny, rich, creamy, and egg-yolk-bound, is given in The French Menu Cookbook.

Hot, I prefer this soup unpuréed but, made into a fine purée, the terminal addition of butter eliminated, strengthened a bit in cream, and served chilled, it is another and equally good thing.