What does sorrel taste like?

Sorrel has a tangy, lemony flavor—perfect for warm weather dishes!

Can I eat raw sorrel?

Yes, you can eat raw sorrel. It tastes great in salads! In the soup, we keep it raw to preserve its color.

Use English (garden) sorrel or French sorrel.

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.

Units

5 ounces, 6 cups fresh sorrel leaves, chopped
2 tablespoons butter or olive oil
2 leeks, sliced thin- white parts
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– 1/2 cup heavy cream, sour cream or full fat Greek yogurt (optional- but so so good)
Optional Garnish- chives or chive blossoms, swirl of yogurt, cream or sour cream.

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.
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 warm or chill and serve cold.

Store in the fridge in a sealed airtight container up to 4 days. The color will dull slightly the longer it is stored.