Farmers Daughter Herbs

tomato sorrel soup
1/2 lb. finely chopped fresh sorrel leaves
1/4 lb. peeled & chopped tomatoes
1 1/2 pints chicken stock
2 Tbls. butter
Season to taste with pepper
Saute sorrel in butter briefly until wilted. Add tomatoes and cook until soft. Heat stock and add to sorrel and tomatoes - bring to a boil and simmer five minutes.
A variation of the traditional French sorrel soup.
Sorrel does not dry or freeze well, so it is best to use the fresh. Try a few fresh leaves in your green salads or add chopped to your own vinaigrette dressing. Add a few Tbsp. to cottage cheese or sprinkle over cream cheese. Wrap whole sorrel leaves around salmon or roast pork and cook in aluminun foil.