Bright Green Sorrel Soup with Fresh Herbs and Optional Cream Recipe
A vibrant and refreshing Sorrel Soup made with fresh sorrel leaves, leeks, potatoes, and herbs, blended into a smooth, creamy soup. This recipe highlights the bright green color and tangy flavor of sorrel without cooking it directly, preserving its freshness. Perfect served warm or chilled with optional cream or yogurt for added richness.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Ingredients
Main Ingredients
- 5 ounces (about 6 cups) fresh sorrel leaves, chopped
- 2 tablespoons butter or olive oil
- 2 leeks, sliced thin (white parts only)
- 1 yellow potato, chopped (about 1 cup)
- 6 cups chicken stock or vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1/4 to 1/2 cup heavy cream, sour cream, or full-fat Greek yogurt (optional)
Optional Garnish
- Chives or chive blossoms
- Swirl of yogurt, cream, or sour cream
Instructions
- Prepare Sorrel Paste: In a food processor, combine the chopped sorrel leaves with butter or olive oil and pulse until a smooth paste forms. Set aside. This step preserves the bright green color and fresh flavor of the sorrel by avoiding cooking.
- Sauté Leeks: Heat olive oil in a pot over medium heat, then add the sliced leeks. Cook for about 8 minutes until they become soft and tender, stirring occasionally to avoid burning.
- Simmer Soup Base: Add the broth, chopped potato, salt, and white pepper to the pot with the sautéed leeks. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes or until the potato is fully tender.
- Add Herbs and Blend: Incorporate the fresh parsley and mint into the pot. Use an immersion blender or transfer the mixture to a blender, blending until the soup is completely smooth. Return to the stove to reheat gently.
- Combine Sorrel and Cream: Whisk the reserved sorrel paste and optional cream, sour cream, or Greek yogurt into the soup. Adjust seasoning with salt, pepper, or additional fresh herbs to taste. Reheat gently without letting it boil.
- Serve: Serve the soup warm or chill it to enjoy cold. Garnish with chives, chive blossoms, or a swirl of yogurt, cream, or sour cream if desired.
Notes
- Do not cook the sorrel directly to maintain its bright green color and fresh flavor.
- Use vegetable broth to make the soup vegetarian or chicken stock for a richer flavor.
- The soup can be served warm or chilled, making it versatile for different seasons.
- Optional cream or yogurt adds extra richness but can be omitted for a lighter soup.
- Adjust seasoning after adding sorrel paste to balance the tartness.