Part 9/13:
Turning to vegetable-based soups, sorrel soup is celebrated for its lively sourness and bright color. The preparation involves sautéing minced onion in butter, then adding stemmed, chopped sorrel leaves and cooking until wilted—this step releases the characteristic tang of sorrel. The soup is thickened with flour, and a flavorful chicken stock is gradually added, creating a velvety base.