Jerry's Sorrel Soup
Jerry and Patti Erickson of Eagledale Herb Farms are a perfect culinary pairing: he loves to cook, she loves to grow herbs. Here’s a recipe he made to take advantage of Patti’s true French sorrel:

2 cups loosely packed sorrel leaves
1 medium potato, diced
2 cans chicken broth
1/2 cup chopped onion
2 cloves minced garlic
3 tablespoons butter
2 tablespoons flour

Melt butter in a large saucepan, add onions and garlic and sauté over low heat until transparent. Add sorrel and cook until it softens. Add flour and cook 5 minutes. Add chicken stock and diced potato. Bring to a boil, cook until potatoes are soft. Puree in food processor or blender. Reheat gently and serve. (Serves 4)