Sorrel soup is a spring and summer delight, with roots traced back to Russia, Poland and the Ukraine. You can find the vegetable fresh or as a prepared soup in a Jewish or ethnic food sections of a grocery store or you can make this tangy soup at home.
The discernable sour taste of the bright green
leaves is due to oxalic acid, a poison harmless in small quantities. Sorrel is a perennial plant that ripens during spring and can be harvested until the fall.
With its unique flavor, Sorrel leaves make a zesty salad and a tangy chilled soup sure to please family and friends.
To make a chilled soup with Sorrel, you will need the following Ingredients:
6 cups fresh sorrel, roughly chopped
1 tablespoon butter
1 sweet onion, thinly sliced
1 garlic clove, minced
2 small carrots, diced
3 medium potatoes, diced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup half-and-half
2 cups water or vegetable stock
1/4 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
Saute onion, potato, carrots, garlic, salt and pepper with butter in a medium stockpot, placing some salt and pepper aside for later use
Add the Sorrel
Cook uncovered, over medium heat for 5 minutes
Add half and half, water or stock, and nutmeg
Bring to a low boil and remove from heat
Puree in a blender until smooth
Stir in lemon juice, add salt and pepper to taste
Refrigerate and serve chilled with your choice of garnish
Chopped parsley, chervil, tarragon, or garlic chives make excellent garnishes for this soup. In addition, sour cream will counter the distinctive sour taste of sorrel. Soup of Sorrel tastes best when made from fresh ingredients. Sorrel leaves are in season during the spring, when you can purchase from the market or pick from your vegetable garden.
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