Early spring: Sorell and rice soup

Meet this beautiful sorrel and rice soup.

This is a traditional soup my grandma used to cook in early and mid spring, since sorrel is the first thing to bloom out of all the greens.

My grandma taught me to recognise it and have a bite every time I found myself in the garden. Hmm, could that be the reason why I fell in love with sour ingredients?

Sorrel is a leafy green vegetable, spinach like, but with a lemony flavour. It is a perennial plant, which means you’ll have it in your garden for a few good years without planting it again.