Sorrel Soup

This is another recipe from our first cookbook that has become a basic in our kitchen. We love the light, refreshing lemony tartness of sorrel. Both the French and wild varieties will work in this soup. It’s a snap to make, because with very light sautéing, sorrel melts almost into a purée to form a flavorful soup base. Cut the leaves into narrow strips so that the soup will not be stringy, and never use aluminum near sorrel—it will become wicked-tasting and turn an ugly color. Those cautio