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2 lbs. fresh sorrel
2T. butter
1 medium yellow onion
5 ribs of celery (diced)
4 C. chicken consommé
2 C. water

In medium skillet, melt butter and sauté onions and celery over low heat until tender. Add sorrel, chicken consommeé and water. Bring to boil and cook for 10 to 15 minutes. Strain, reserving stock. Purée sorrel, celery and onions, adding stock until smooth. Add to remaining stock. Garnish with crême fraîche.

Crême Fraîche: Mix 1 cup heavy cream with 1 cup sour cream until well blended. Cover well and let stand at room temperature overnight.