Lentil and sorrel soup.

Sorrel recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian
Starchy red lentils make a nice foil to the sorrel in this lovely soup.
Serves two.
25g butter

1 onion, peeled and chopped

1 stem celery, sliced

1 medium carrot, peeled and sliced

75g red lentils

500ml vegetable stock (or chicken stock, if you like)

75-100g sorrel, coarse stems removed, leaves roughly shredded
1 tbsp double cream, plus a little extra to serve
Sea salt and freshly ground black pepper

Melt half the butter in a saucepan over a low heat, add the onion, celery and carrot, cover and sweat gently, stirring from time to time, for about eight minutes, until the vegetables are slightly softened but not coloured.
Stir in the lentils and stock, bring up to a simmer and cook on medium heat for about 15 minutes, until both the vegetables and lentils are soft.
Ladle the soup into a blender along with the raw sorrel, the remaining butter and the cream. Blend until smooth, adding a splash more stock or water if you feel the soup is too thick.
Reheat gently, taste and adjust the seasoning as necessary, and serve in warmed bowls with an extra little swirl of cream on top.

Sorrel.

Sour power: Yotam Ottolenghi's sorrel recipes | Life and style | The Guardian:
From plot to plate.
Rhubarb, celery and sorrel salad.

This crunchy, crisp, sharp salad is ideal for spring and early summer.
The addition of raw rhubarb is a wonderful way to add even more vigour to an already hyper-punchy combination.
Serves four.

50g red quinoa
40g radishes (about 3 small ones), cut into 3mm slices (I use a mandoline)
130g rhubarb (about 1½ stalks), cut diagonally into 3mm slices
100g celery (about 2 stalks), cut diagonally into 3mm slices
50g parmesan (or vegetarian alternative), finely shaved
1 granny smith apple, cored, quartered and cut into 3mm wedges
80g watercress

Sorrel.

50 Things To Do With Fresh Sorrel | Chocolate & Zucchini:
"50 Things To Do With Fresh Sorrel"
As:
- Fried Beans with Feta, Sorrel, and Sumac.
- Soup of fresh shelling beans and sorrel
- Green borscht
The soup tastes even better if you make it early in the morning, so that the flavor of the sorrel has time to blend with other ingredients.

To serve 4

Ingredients:

Sorrel soup, french style.

Pecipe from Best Food Blog.

Serve this with bread and a nice white wine, or a floral beer like a Belgian.

Serves 4-6.
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients: