About this recipe: This is a rather light sorrel soup. If you prefer a stronger flavour, you can use more sorrel. The leaves should be young and tender, which they usually are in the spring.
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The soup was great but the picture is very misleading and as a novice I rely on the photographs as a bench mark. The soup is brown in colour regardless of the picture above, it looks like mushroom, smells like mushroom and tastes like mushroom - to me anyway. The recipe is good and it's tasty to the point I have bought some Sorrel seeds which are now planted in the garden. This is one soup which will be on the menu during winter. - 11 Aug 2013