Cream of Sorrel Soup Recipe

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The citrusy tartness of sorrel is nicely balanced with the small amount of cream to make a refreshing soup served equally well hot or cold.
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Servings:
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Ingredients
  • 1 onion
  • 2 medium potatoes (or 1 large)
  • 2 tablespoons olive oil
  • 1 pound sorrel (substitute half spinach)
  • 3 cups chicken broth
  • 1/2 cup cream
  • salt and pepper
Directions
PREP
10 mins
COOK
15 mins
READY IN
25 mins
  • Peel or scrub the potatoes; chop the potatoes and onion. Heat olive oil in a large pan. Cook potato and onion, lightly salted, in the oil, stirring occasionally for about 5 minutes.
  • Meanwhile, rinse the sorrel and strip out the center stems which may be tough and fibrous. Reserve a small leaf or two for garnish, if you wish. Add stock and sorrel to the pot. Cover and cook until sorrel, potato and onion are soft - about 10 minutes.
  • Remove from heat and add cream. Purée, preferably with a handheld blender. If using regular blender or food processer, work in small batches to prevent splattering of hot liquid.
  • Serve hot, or chill and serve cold. Garnish, if you wish, with slivers of reserved sorrel leaf, edible flowers or a few snipped chives.

 

  • Tip: Sorrel can be hard to find in the store, but is very easy to grow. If you are fortunate enough to have garden space, stick a plant or two of this hardy perennial in a corner. It is as good raw as cooked.
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