This recipe comes from Chris Rupp, who heads up Dade Heritage Trust. She also spent many hours selling sorrel and other local produce with Mr. Green Deane at the Coral Gables Farmers Market. “For a really hearty soup, add brown rice and some sliced Adele’s chicken sausage,” she says.
Ingredients
- 1 stick butter
- 1 medium purple onion, thinly sliced
- 1 pound French sorrel, cleaned, center stem removed
- 6 cups chicken or vegetable broth (she uses Better Than Bouillion)
- Salt and freshly ground pepper to taste
- ½ cup half and half, more if desired
About this recipe
Serves 4-6
Instructions
Melt butter in saucepan and brown onion. Add sorrel until cooked. Puree sorrel mixture in blender.
Add puree to chicken broth. Let is cook down, stirring occasionally, then test for taste. Add more broth if necessary.
Add half and half to taste and desired consistency. Heat, then serve.
