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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.


  • 2 quarts of sorrel
  • 2 ounces of butter
  • chives
  • 1 tablespoonful of flour free from lumps
  • 3 quarts of well-seasoned veal stock


The Germans make the best sorrel soup; their recipe is as follows: Wash and pick over the sorrel; remove the stems; then cut the sorrel into pieces. Heat the 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 the flour over this. Now add the 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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Fifty Soups (1884).

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