What do you cook with sorrel or chervil?
Years ago I bought a French cooking magazine that had a "retro cuisine" section with a recipe for a sorrel soup with chervil that looked appealing, but I couldn't find either sorrel or chervil at the time. Last week both appeared at the farmer's market, and I remembered the soup. I made it, and it was fantastic!
Now I'm sorrel and chervil crazy, and knowing that these aren't herbs I'll be able to pick up regularly throughout the year, I'm curious about any favorite recipes that include them that I can cook now.
I searched and found this recipe for Nora Ephron's sorrel soup: http://chowhound.chow.com/topics/856986
Other than that, what do people cook with chervil and/or sorrel?
My SO grows sorrel and chervil because we love both. He makes a sorrel soup we like. And we make a 4 herb pasta with chervil from one of the herbfarm books. It has chervil, tarragon, parsley and chives, with some ricotta and parm.
The herbfarm guy says chervil shouldn't be cooked but should be added at the end. It would probably go great in an omelet added at the end. And the herbfarm guy puts it in at the end of that Greek soup with rice, lemon and egg. It sounds good in that too.