1 oz. Butter

2 Medium Onions, finely chopped

1 pkg. Lucinda’s® Fresh Sorrel, chopped

1 oz. Flour

2 cups Chicken or Vegetable Stock

1 cup Whole Milk

Salt and Pepper to taste


Melt butter in saucepan and sauté onions over medium heat til soft. Add sorrel, stir in flour and cook for 1 minute, stirring constantly. Gradually stir in stock, cover and simmer for 15 minutes. Add milk and seasonings. Reheat slowly. Do not boil or soup will curdle.

4 Servings

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