Cooking with Sorrel

I have a beautiful sorrel plant in my garden but I have not been able to find recipes for using it. Do you have any suggestions?

Sorrel has dark green leaves similar to spinach but with a more acidic (sour/bitter) flavour which becomes more so as it matures. Especially good used in early spring. Blanching in water (then discard water) helps reduce acidity. Sorrel adds zip to salads, soups, sauces (especially for fish), and herb butters (which can be used for vegetables and fish), in omelettes. The French make a wonderful creamed soup with it. Add to cream sauces.
Sorrel is a perennial and is part of the buckwheat family. It is high in oxalic acid.