A New Leaf

Sorrel used to be exotic. Thanks to farmers markets, you can now find it at reasonable prices. We recently paid only 75 cents for threequarters of a pound.

If you’re not familiar with sorrel, look for the spinach-like herb at stands that carry herbs and leafy greens. Sorrel is very tart, even lemony. It’s best in the spring because it becomes stronger and more sour in flavor as it gets older. You’re best off tasting the soup to see if you may need a little more sugar to your taste.

To finish the soup, add a scattering of toasted pine nuts and a bit of sour cream and dill. The pine nuts add a satisfying meaty flavor to the finished soup.

*

Sorrel Soup

Active Work Time: 30 minutes * Total Preparation Time: 1 hour 15 minutes * Vegetarian

1 1/2 pounds sorrel

Nonstick cooking spray

1 small red onion, sliced

1 (49 1/2-ounce) can fat-free vegetable or chicken broth

1 1/2 tablespoons sugar

2 tablespoons flour

3/4 cup light sour cream

3 tablespoons minced dill

1 tablespoon pine nuts

* Remove sorrel stems, stack and slice crosswise into 1/2-inch thick strips.

* Spray 5-quart saucepan with nonstick cooking spray. Heat until hot then add onion and cook 1 minute. Reduce heat to medium-low. Cook, stirring occasionally, until onion is tender, about 10 minutes. Add chicken broth and bring to boil. Stir in sorrel. Return to boil, stirring until sorrel is wilted. Add sugar. Reduce heat and simmer 30 minutes. Puree soup in blender. Return to pan and bring to a boil.

* Blend flour and 1/2 cup sour cream. Add to soup and simmer, stirring, until soup thickens, 2 to 3 minutes. Stir in 2 tablespoons dill.

* Ladle into bowls and top with remaining sour cream, dill and pine nuts.

6 servings. Each serving: 101 calories; 177 mg sodium; 0 cholesterol; 2 grams fat; 15 grams carbohydrates; 8 grams protein; 1.11 grams fiber.

*

Bowl from Sur La Table stores.