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Sorrel comes in several varieties, including wild sorrel and French sorrel. Its name derives from the French for sour, in reference to the plant’s characteristic acidity. Although often used in salads, sorrel should not be eaten in large quantities as it contains a high amount of oxalic acid.

Cream of Sorrel Soup with Peas

Cream of Sorrel Soup

Sorrel soup is a soup made from water or broth, sorrel leaves, and salt. Other possible ingredients are egg yolks or whole eggs (hard boiled…

Sorrel Sauce for Fish

Sorrel Sauce for Fish

Fish served in a sorrel sauce is a staple of French cuisine and is especially good with salmon fillets. This sauce has a distinct lemony…

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