Rumex acetosa 'Green de Belleville' (Sorrel)

Spring Tonic - FRENCH SORREL SOUP - serves 4

Ingredients:

• 4 tablespoons unsalted butter, divided
• 1/2 cup chopped green onions, ramps or other wild onion
• 4-6 cups chopped sorrel, packed
• Salt
• 3 tablespoons flour
• 1 quart chicken stock or vegetable stock
• 2 egg yolks
• 1/2 cup cream

Instructions:

Melt 3 tablespoons butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.  Meanwhile, pour the stock into another pot and bring to a simmer.  Turn the heat up, add the sorrel leaves and a healthy pinch of salt to the pot with the onions and stir well.  When the sorrel is mostly wilted (it will lose its lovely bright green colour), turn the heat back to medium-low,  Cover and cook 10 minutes, stirring occasionally. Mix in the flour and cook over medium heat for 3 minutes.  Whisk in the hot stock, stirring constantly. Bring this to a simmer.  To finish the soup, whisk together the egg yolks and cream. Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling) Now start whisking the soup. Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way. Add the final tablespoon of butter.  Let this cook -- below a simmer -- for 5 minutes.  Do not let it boil or the soup will break. Serve at once with bread and a nice white wine, or beer. 

Happy Spring Tonic!