Sorrel Soup

Sorrel is an excellent ingredient for soup. Its acid leaves are much appreciated by the French; the wild sorrel may be used, but now that truck gardeners are cultivating it extensively, it will be found less troublesome to use the latter.

The Germans make the best sorrel soup; their recipe is as follows: Wash and pick over two quarts of sorrel; remove the stems; then cut the sorrel into pieces. Heat two ounces of butter in a small saucepan; add the sorrel and a few blades of chives; cover without water and allow it to steam for half an hour. Stir to prevent burning; sprinkle over this a tablespoonful of flour free from lumps. Now add three quarts of well-seasoned veal stock; taste for seasoning; boil once, and send to table with croutons or small bits of toast. This an excellent spring and summer soup.
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