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Sorrel Soup from Cooking is Messy

This was the simplest Sorrel soup recipe I could find, its from a site called Cooking is Messy. Carriageworks farmers market was awash with Sorrel last week and I’ve only ever had Sorrel soup once so I had to do some serious research…. my god you should have seen what Martha Stewart did to this poor weed. This was lovely and simple.

Sorrel has a lemony flavor and is a bit tart. It looks like any old green, but it also has a fun and surprising flavor. When cooked the color darkens, and while not so pretty, it still tastes great. This soup is also a perfect dish for springtime weather. It’s warm and soothing during cold snaps. It’s also light, and not too hearty, for when the weather warms up. According to the recipe, it’s also good cold. Try it, it’s totally worth it. I’ve been eating it for every mea!

If you have other uses for sorrel let me know! I’d love to try them.

Adapted from Star Hollow Farm.

There’s so little work involved here it’s amazing. The only chopping is for the onion and potato! And the messiest is part is pureeing it. Be careful and gentle with your immersion blender and your kitchen will remain splatter free.
SORREL SOUP

Prep time
10 mins
Cook time
27 mins
Total time
37 mins

Serves: 3-4
Ingredients
1½ tablespoons butter
1 small onion, finely chopped
1 medium potato, peeled and cut into ½” cubes
3 oz/85 grams/ 1½ cups tightly packed sorrel, washed and stems cut off
3½ – 4 cups stock (I used chicken, but feel free to use vegetable)
¼ cup sour cream
salt and pepper
juice of ½ lemon (optional)

Instructions
In a large soup pot, melt the butter over medium heat. Saute the onions until they are soft but not brown, about 10 minutes.
Add the potatoes, sorrel, and 3½ cups of stock.
Bring soup to a boil, then lower the heat to low. Cover and simmer for 15 minutes.
Puree the soup using an immersion blender, food processor, or blender.
Add more stock if the soup is too thick. (If you used a blender or food processor, return the soup back to the pot.)
Add the sour cream, lemon juice if using, and season with salt and pepper to taste. Stir and then make sure everything is heated through, just 1-2 more minutes
Remove from heat and serve. (Add another dollop of sour cream for serving if you like.)

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Comments 2

  1. Sorrel is growing like weed at our place and we make soup almost weekly using a recipe very similar. We recently enjoyed it as a pre-dinner taster served in small coffee cups. I don’t think it needs lemon as it’s pretty tart already. Highly recommended.

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