This is best when made from the more delicate species of sorrel, such as infests our flower-borders, but the commoner red sorrel of the farm can be used.

Wash the leaves and stems thoroughly and cut them up with a silver knife. Cook a cupful of the minced sorrel in a quart of stock, rub through an agate-iron (never a tin) colander back into the stock, and put again over the fire. Cook a quarter of an hour longer and treat precisely as you managed the cream of lettuce in the last recipe. The bit of soda in the milk will cause a slight frothiness that adds to the pleasing appearance of the soup.