Chilled Sorrel Soup

Sorrel is a perennial plant native to Europe and Asia, now found in America and Australia. It has a refreshing, slightly sour taste since it contains oxalic acid. Sorrel is related to rhubarb (which also contains oxalic acid), and can be used as a vegetable (salads, purees) or as an herb (soups and sauces). It is available throughout the summer.

Courses: Soup
Serves: 4 people

Recipe Ingredients

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4 tablespoons	60ml	Unsalted butter
1 tablespoon	15ml	Onion - finely chopped (medium)
1		Garlic clove - minced
1/2 lb	227g / 8oz	Sorrel leaves - stems removed
2		Celery stalks - finely chopped
3 cups	711ml	Vegetable Stock or water - see * Note
1 tablespoon	15ml	Chopped parsley - plus