The beauty of Sorrel, is that it can be canning if canning by way of a pressure cooker, in which case you would follow the same time and temps as you would canning Spinach.
Sorrel can also be frozen and you do not need to apply any sort of blanching nor pre cooking.
Simply wash and hold leaves together and put into a dry paper towel, then freezer in freezer safe bags.
Recipe for Cream of Sorrel Soup:
(Eastern European Recipe)
3 to 4 tablespoons olive oil
3 to 4 teaspoons all purpose flour
2 cups milk of choice
1 cup cold water
3 cups deviened Sorrel (washed and cut into chunks)
Salt and Pepper to taste
Instructions:
In a Stock pot 5qt in size, bring to preheat oil on medium and add in flour and stir well to make a light golden rue. Once golden, reduce heat and add in Sorrel and stir well to wilt the Sorrel, but take care not to burn the rue. Add in all liquids and stir to declump and add in more cold water to thicken if needed. If the rue should be too soupy or liquid like...you may make a slurry with more cold milk and flour whisked in well, taking care to be void of any clumps. Once the Soup is a smooth thick and silky with slight transparent sheen...add in salt and pepper. Taste before serving to make sure no bitter floury taste is present, if so...return to heat to cook a bit longer. But use constant stirring until ready.
This soup is wonderful served with a fried egg or two and crusty French Bread for dipping.
Serve and Enjoy
* Let me know if you tried this recipe and how you liked it.
*Also if you can not find Sorrel in your area...Seeds can be found on my Amazon Storefront @ Borrowed Thyme Gardens. Store coming soon!!
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