Hurray for Sorrel

Rumex acetosa is Common Sorrel and Rumex scutatus is the French Sorrel. These plants are distinguished by their lancelate shape leaves and their very citrus like taste (some say a bit vinegar like). They make a good steamed vegetable (in 3 minutes) and are good for making soup. Today, I made French Sorrel soup from the abundance of leaves in the garden.
The only caution when picking sorrel is to avoid leaves eaten by slugs and check the underside of leaves for butterfly or moth eggs. Most leaves will be fine, just picked and rinsed to remove any dirt or debris.
Slice a small potato into thin pieces and put in a pan with enough boiling water to cover. Boil for 10 minutes, add the sorrel and continue to boil for 5 minutes. Liquidise the soup, add salt and pepper to taste and serve with bread. I put a shaving of cheese on top to add a little more excitement to my life.
In some parts of France, sorrel is used as an accompaniment to rabbit.
One word of caution - If you pick wild sorrel and find that it smells like dog pee - don't use it!