Viewing entries tagged
spring

French Sorrel Soup with Garlic Parmesan Croutons

Comment

French Sorrel Soup with Garlic Parmesan Croutons

Sorrel is an acidic lemon-y green often classified as an herb but looks similar to spinach. It is typically available in early spring when it at it’s best, and this week I was lucky enough to find some at the Santa Monica Farmer’s Market. I had never heard of sorrel until I was working for Anne Willan. Specializing in French cooking, she frequently makes sorrel soup and then freezes the leftovers to heat up any time other than when sorrel is available.

Comment

Print Friendly and PDF