Why You’ll Love This

In the early days of our vegetarian restaurant, a dear friend named Russ would arrive on his bicycle, his basket overflowing with fresh greens straight from his garden. Those generous gifts inspired many aromatic dishes on our menu.

It was during one of those delightful exchanges that I first tasted sorrel. The experience was unforgettable—its tart, lively flavor instantly captured my heart. Sorrel is a tender green that combines a grassy zest with a hint of sourness, bursting with vitamin C. Though the acidity softens when transformed into soup, it retains that invigorating lemon-like quality.

However, there’s a little secret to share: cooked sorrel tends to lose its stunning emerald hue and can turn an unappetizing brown. But fear not! We’ve mastered the technique to keep your sorrel soup looking vibrant and fabulous. Easy to prepare and embodying the taste of spring, this dish is perfect for your next gathering.

Sorrel Soup Recipe Ingredients

• Sorrel: Fresh leaves are ideal. You can find sorrel in grocery stores or local farmers’ markets.
• Leeks: Be sure to wash them thoroughly and use only the white parts in your soup.
• Yellow Potatoes: Yukon Gold potatoes add texture and flavor to the soup.
• Butter or Olive Oil: Both can be used to create a rich sorrel paste.
• Chicken Stock: For a vegetarian version, substitute vegetable broth.
• White Pepper: This aromatic spice infuses the soup with a floral note.
• Fresh Parsley and Mint: They contribute unique, herbaceous flavors.
• Cream: While optional, a splash of cream adds a delightful richness. Substitute with sour cream or full-fat Greek yogurt if preferred.

Variations

• Make it Vegan: Use vegetable broth in place of chicken stock and a vegan alternative for cream if desired.
• Hot or Cold: This versatile soup can be served warm or chilled, catering to your preference or the season!

How to Make Sorrel Soup

1. Create the Sorrel Paste

Combine the fresh sorrel leaves and butter (or olive oil) in a food processor. Pulse until you achieve a smooth paste. Save this until later; we’ll keep it uncooked to maintain its vibrant green color.

2. Sauté Leeks and Simmer Potatoes

In a large pot, heat olive oil over medium heat. Add the leeks and sauté for about 8 minutes until soft. Then, stir in the broth, diced potatoes, salt, and white pepper. Bring it to a boil, then reduce the heat and let it simmer for around 10 minutes until the potatoes are tender.

3. Add Herbs and Blend

Add the parsley and mint to the soup. Use an immersion blender, or transfer the mixture to a standard blender, to process until smooth. Return the blended soup to the pot and heat gently.

4. Incorporate Sorrel Paste and Cream

Whisk in the sorrel paste and any cream you’re using. Taste for seasoning, adjusting with salt or pepper as necessary.

5. Serve

Enjoy the soup warm, at room temperature, or chill it for a refreshing cold dish. Garnish with chopped green onions or delicate chive blossoms for an extra touch of flair.

Chef’s Tips

1. Preserve Sorrel’s Vibrancy: Avoid cooking the sorrel paste to maintain its fresh, green color.
2. Thoroughly Wash Leeks: Rinse thoroughly to eliminate hidden grit between the layers.
3. Add Herbs Last: Incorporating herbs at the end keeps their flavor fresh and lively.
4. Introduce Cream Last: Add cream once off the heat to keep the texture velvety smooth.
5. Serve As You Like: Deliciously refreshing served cold or warm, making it ideal for any weather.

Storing Sorrel Soup

Store any leftover sorrel soup in an airtight container in the refrigerator for up to four days. Please note that while the flavor will remain delightful, the color may dull slightly over time. Enjoy it chilled or reheat slowly on the stovetop.

Serving Suggestions

This soup pairs wonderfully with warm popovers, savory leek bread, or scones, perfect for dipping. For something light, consider serving alongside a fresh salad such as a Little Gem Salad or a Strawberry and Spinach Salad. Alternatively, it can act as a refreshing starter leading up to a spring entrée.

FAQs

What does sorrel taste like?

Sorrel boasts a tangy, lemony flavor, making it a delightful addition to warm weather dishes.

Can I eat raw sorrel?

Absolutely! Raw sorrel is excellent in salads. In this soup, we keep it raw for a vibrant color.

What types of sorrel are best for soup?

English (garden) sorrel or French sorrel are both great choices for this recipe.

Is sorrel soup gluten-free?

Yes, this sorrel soup is gluten-free as it contains no wheat or gluten-containing ingredients.

How can I enhance the flavor of sorrel soup?

You can add additional herbs, spices, or a squeeze of lemon juice for an extra kick of freshness!