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For a fresh bit of spring-infused flavour, check out this delightfully light and tasty soup
On a warm day, sorrel soup can be served refreshingly cold
Some edibles are so darn easy to grow that, in my opinion, it’s a sad state of affairs that they are not part of every single garden. One of these is French sorrel, a steadfast perennial that readily self-seeds and offers a fresh burst of growth every spring.
For many years, April and May had me in the garden plucking it to add to salad, while my children joined me to snack on the crisp lemony leaves right off the plants.
Now I’m looking for new ways to take advantage of this abundant crop, so was delighted to see several recipes for sorrel in Christine Allen’s gorgeous new book, A Year at Killara Farm. Christine advises using this recipe as an opportunity to cut the plants right down in May, so that they send up tender new shoots for summer salads.
Sorrel is one of the secrets of gardening! Anyone with a little space in their garden can grow a nice lush patch and enjoy this perennial herb for much of the year. This soup tastes of spring, and is delicious served cold on warm day. (Excerpted from A Year at Killara Farm)
Ingredients
Directions
Serves four as a starter