This week in the garden we are cooking with fresh Sorrel Sorrel is a perennial herb that grows rapidly in early spring. It is related to beets and spinach. Place on medium heat and melt butter. Add sliced potato and chopped onion to skillet, stir occasionally until potato softens and onion becomes translucent. Rinse sorrel leaves and separate large leaves from the fibrous midrib.
Chop leaves and measure two cups packed.
When onion and potato are softened add sorrel and parsley and cook until sorrel is wilted. Place contents of skillet into a food processor or blender and puree. Add a little chicken broth if needed to help liquefy vegetables. Add puree to broth, add cream and season with salt and pepper. This week in the garden we are preparing summer container plantings.