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.

Why You’ll Love This

In the early days of our vegetarian restaurant, Russ, a neighboring business owner, would stop by with his bicycle basket filled with fresh, tender greens and herbs from his garden. It was such a delight to receive these fragrant gifts and add them to our daily menu.

This was my first taste of sorrel! What a surprise and delight, so sharp and vibrant, I was instantly smitten with its bright, lemony flavor. Sorrel is a tender green known for its grassy tart flavor. It’s easy to grow and full of vitamin C. The sourness tames down in the soup but still leaves you with a refreshing lemon-like flavor.

There’s just one challenge with sorrel: when cooked, the bright green leaves lose their gorgeous color and turn brown. Here, we share a little secret to keeping sorrel soup a vibrant green. Simple to make and tastes of spring, it’s a delicious beginning to spring gatherings.

SorRel Soup Recipe Ingredients

• Sorrel: Use fresh sorrel leaves. You can usually find sorrel in the lettuce section at the grocery store or at your local farmers market.
• Leeks: Wash them thoroughly! You’ll only use the white parts.
• Yellow potatoes: Like Yukon Gold potatoes, they add a little weight to the soup.
• Butter or olive oil: Use either to create a sorrel paste.
• Chicken stock: Or use vegetable broth for a vegetarian soup.
• White pepper: Adds a fragrant, floral aroma.
• Fresh parsley and mint: For herby, spring flavor.
• Cream: Or substitute sour cream or full-fat Greek yogurt. This is optional, but so good!

Variations

• Make it vegan: Use veggie broth and skip the cream (or use a vegan substitute like vegan sour cream or coconut yogurt.) Use olive oil or vegan butter.
• Hot or cold: This soup can be enjoyed hot or cold, depending on your preference and the weather!

How to Make Sorrel Soup

1. Create the sorrel paste. Add sorrel and butter (or olive oil) to the food processor. Pulse until a paste forms, then scoop it out and set aside. We don’t cook the sorrel to keep its bright green color.

2. Sauté leeks and simmer potatoes. In a large pot, sauté leeks in olive oil over medium heat for about 8 minutes until soft. Stir in broth, potato, salt, and white pepper. Bring to a boil, then simmer for 10 minutes, or until the potatoes are tender.

3. Add herbs and blend. Toss the parsley and mint into the soup pot and use an immersion blender to blend until smooth—or transfer to a blender and pour back into the pot.

4. Add sorrel paste and cream. Whisk in the sorrel paste and cream (if using). Taste and adjust for salt, pepper, or fresh herbs.

5. Serve. Serve room temperature or warm, or chill and serve cold. Garnish with green onions or chive blossoms.

Chef’s Tips

1. Don’t cook the sorrel paste. Blending it in raw preserves its vibrant color and fresh flavor.
2. Wash leeks thoroughly. Grit tends to hide between its layers! Slice, then rinse in a bowl of water.
3. Blend herbs at the end for a fresh, springy finish!
4. Add the cream last, then remove it from the heat to keep the soup smooth and velvety.
5. Serve chilled or warm. It’s delicious either way and makes a refreshing option in warmer weather.

Storing Sorrel Soup

Store leftovers in an airtight container in the refrigerator for up to 4 days. The color may dull slightly the longer it is stored. Served chilled or reheated on the stovetop.

Serving Suggestions

Serve with warm popovers, savory leek bread, or savory scones, to dip into the soup, or with a side salad like our Little Gem Salad or Strawberry and Spinach Salad. Or serve the soup as a starter to a spring entrée—check out our 40 Fresh & Healthy Spring Recipes!

Hope you enjoy the Sorrel Soup recipe! Let us know what you think in the comments, and don’t forget to rate the recipe.

More Favorite Spring Soups!

Minted Pea Soup

Broccoli Soup

Creamy Spinach Soup with Mint

Artichoke Soup

Nettle Soup Recipe

Creamy Asparagus Soup

Print