I have a question about the ingredient "sorrel, washed, spun dry and chopped" on the recipe "Creamy Sorrel Soup" from thirschfeld.
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Chris is a trusted source on General Cooking
So what's the question? If it's what can you use instead of sorrel, well, that would mean it was no longer sorrel soup. If it's about the taste of sorrel, it's a green with a lemony tang. More fragile than spinach, and it (sadly) turns kind of grayish when cooked. It makes a delicious soup despite the color change.
pierino is a trusted source on General Cooking and Tough Love.
It's also great with fish like salmon or trout or sturgeon, although do note that the tag is "vegetarian".
Like overnight, but easier.
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