Sorrel Soup Recipe
Sorrel soup is the perfect soup for spring! Bright, lemony and vibrant green, we'll show you how to keep its lovely color. Serve it warm or chilled.
How to Make the Best Sorrel Soup
Sorrel soup is a celebration of spring in a bowl. This bright, lemony soup showcases fresh sorrel leaves—a leafy green with a wonderfully tart, citrusy flavor that awakens the palate after the heavy dishes of winter. The secret to maintaining its stunning emerald color lies in processing the raw sorrel with butter into a paste, which gets stirred in at the very end.
The base of this soup combines tender leeks and potato for body, enriched with chicken or vegetable broth. Fresh parsley and mint add layers of herbal freshness that complement the sorrel’s natural tang. A touch of cream rounds out the flavors, creating a silky, satisfying texture without overwhelming the delicate taste of the greens.
Whether you serve this soup warm on a cool spring evening or chilled on a sunny afternoon, it’s a refreshing and elegant dish that highlights the best of seasonal ingredients. The beautiful green color and sophisticated flavor make it perfect for entertaining or as a light starter to any meal.
Sorrel Soup
Sorrel soup is the perfect soup for spring! Bright, lemony and vibrant green, we'll show you how to keep its lovely color. Serve it warm or chilled.
Ingredients
Soup Base
Fresh Herbs
Optional Additions
Instructions
Prepare the Sorrel
- In a food processor, add sorrel and butter (or olive oil). Pulse until a paste is formed. Scoop out and set aside. We don't cook the sorrel to keep its bright green color—cooking it makes sorrel turn brownish, which is still tasty but less vibrant.
Make the Soup
- In a pot, sauté leeks in olive oil over medium heat for about 8 minutes, until they are soft and tender. Stir in broth, potato, salt, and white pepper. Bring to a boil and simmer for 10 minutes or until the potato is tender.
- Throw in the parsley and mint. Use an immersion blender or blender to blend until smooth. Reheat on the stove.
- Whisk in the sorrel paste and cream if using. Adjust to taste with salt, pepper, or fresh herbs. Reheat gently, but do not simmer.
Serve
- Serve warm or chill and serve cold. Garnish with a swirl of cream and fresh chives if desired.
Notes
- The key to keeping the vibrant green color is not cooking the sorrel—blend it raw with butter to form a paste.
- This soup is equally delicious served warm or chilled, making it perfect for spring and summer.
- For a vegetarian version, use vegetable broth instead of chicken stock.
