Sorrel and Lovage Soup With Carrot Mint Puree
Sorrel and lovage are hardy, spring perennials and ones you can rely on to eat early. Sorrel has a unique sour taste that is refreshing in soup. The sorrel I used is rumex acetosa which is a hardy perennial. If you don't have it you can still make this soup using another green like kale, spinach or Swiss chard. Lovage usually replaces celery but in smaller amounts as it has a stronger flavour.
Optional additions: dill, garlic, oregano and/or rosemary. You can substitute lettuce, spinach or Swiss chard for all or some of the sorrel. Add a dollop of sour cream or yogurt as a garnish.
NUTRITION FACTS: 140 calories, 5 g fat, 0 g saturated fat, 0 mg cholesterol, 520 mg sodium, 26 g carbohydrate, 6 g fibre, 6 g sugar, 5 g protein. %Daily Values are 180% vitamin A, 60% vitamin C, 8% iron and 15% calcium.