I made a sorrel soup the other night. It was a recipe my mother sent me a long time ago that I had never tried, because I never got around to looking for sorrel. I bought some at the farmer's market last weekend and then realised that it grows all over the place. It is, in fact, not only a weed, but the same weed I spent my childhood smearing myself with after encountering a stinging nettle (there is no scientific evidence that it is actually effective, but to my memory, it worked. There is definitely something to be said for the placebo effect).
It's a teensy bit poisonous though, do you shouldn't have gallons of it. And the nutmeg is key! I used regular onions instead of spring and started the onions first - before adding the sorrel. In the future, I would leave the onions in longer to get them to sweeten up a bit more as a counter to the sour sorrel, although that wouldn't be necessary with spring onions.
I had it with two whole grain Ryvita crackers with some peanut butter. So satisfying.