Instructions: This fat-free soup is a good first course for an otherwise rich meal. You can make this soup with watercress, purslane, or lambs quarter instead of sorrel.

1. Combine the leek and just enough stock to cover in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Add the rice, the remaining stock, and salt. Raise the heat and bring to a boild. Reduce the heat and simmer for 20 minutes, or until the rice is tender. Remove from the heat. Stir in 5 cups of the sorrel. sprinkle with black pepper. Adjust the seasoning. Ladle into individual soup bowls, garnish with the remaining sorrel, and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.