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Sorrel

Appears in
Splendid Soups
Splendid Soups

By James Peterson

Published 2000

  • About
It’s a mystery why sorrel is so little known or appreciated in the United States. It’s easy to grow, and it has an irresistible tang that makes it perfect for light summer soups.
Sorrel is in season in summer. It should be dirt cheap—it grows like a weed— but sometimes fancy food stores jack up the price because it’s unusual and people think it’s rare and exotic. I asked a friend to grow some in her garden, and before long it completely took over.
If you can’t find fresh sorrel, commercial cooked sorrel in jars isn’t bad. Cooked sorrel, whether fresh or out of a jar, is a sad-looking gray-green, but there’s nothing you can do about it—it turns this color after about 5 seconds of cooking.

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