Go Back
garden sorrel recipes

Recipe Highlight: Bright Green Sorrel Soup

This sorrel soup stays vibrant and offers an intensely tangy flavor. Here’s how to make it:
Print Recipe Pin Recipe

Ingredients
  

Soup Base:

  • 1 small onion or leek white part, chopped (1/2 cup)
  • 1 tbsp butter or olive oil
  • 1 small clove garlic minced
  • 1 medium baking potato or 8 oz. Yukon gold potatoes peeled and diced
  • 3 cups water or broth

Sorrel Paste:

  • 4 cups sorrel leaves 90 g, stems trimmed
  • 2 tbsp softened butter or olive oil

Instructions
 

  • Prepare the Base: Sauté the onion or leek in butter or olive oil for 3-4 minutes. Stir in the garlic, then add the potato and water. Season with salt and pepper, cover, and simmer for 20-25 minutes until the potatoes are soft.
  • Make Sorrel Paste: Pulse sorrel leaves in a food processor until finely chopped. Add butter or olive oil and blend into a smooth paste.
  • Combine: Puree the soup base until smooth. Stir in the sorrel paste and adjust the seasonings. Serve hot or cold.