1 cup chopped onion
1 cup chopped carrot
2 chopped cloves garlic
2 tbsp. flour
1/4 cup chopped chives
3 tbsp. butter
4 to 5 cups coarsely chopped sorrel
1 litre hot chicken stock
salt and pepper to taste
Sauté onions, carrots and garlic in butter until soft. Add flour and sauté about 2 minutes.
Add a little of the stock to prevent burning, stir and then
add sorrel and chives, sauté until wilted. Add remainder of stock slowly while stirring,
then simmer 3 to 4 minutes to develop the flavor. Season to taste.
Liquidise lightly and serve sprinkled with parmesan cheese.
N.B. I was pleasantly
surprised with the wonderful flavour of this soup. I have masses of sorrel
in my garden and up until now I have only added it to salads or cooked it with
spinach. I will now be making masses of soup and as it is so quick it is an easy last minute soup to make. Diane.