Creamy Sorrel Soup

    (25)
    20 min

    Sorrel has a vibrant and tangy flavour. When paired with cream and vegetable stock, it creates a rich and creamy soup. Avoid cooking sorrel in aluminium or cast iron pans, as the oxalic acid present in the sorrel will react with it.


    24 people made this

    Ingredients
    Serves: 6 

    • 750ml vegetable stock
    • 2 tablespoons uncooked white rice
    • 1 bunch sorrel, stemmed and rinsed
    • 125ml double cream
    • salt and pepper to taste

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large saucepan bring vegetable stock to the boil over medium heat. Stir in rice and continue to boil for about 8 minutes. Stir in sorrel and return to the boil. Remove from heat and puree in batches in a liquidiser, food processor or a hand blender.
    2. Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (25)

    Reviews in English (21)

    by
    40

    I could not believe how good this soup was! I even substituted 3/4 c. of rice milk and 2 T. of butter for the heavy cream, and it was still so creamy. I've never had sorrel before and now have requested more from my farmer's co-op. Thank you!!  -  11 Jun 2009  (Review from Allrecipes US | Canada)

    by
    33

    My husband and I belong to an organic food coop that delivers us a box of vegetables every two weeks. Last week's delivery contained a big bunch of sorrel and I had no idea what to do with it. I made this soup this weekend and it was wonderful-very savory. I added a bay leaf to my broth and I used a little more cream than was called for. I will definitely make this again.  -  08 Nov 2004  (Review from Allrecipes US | Canada)

    by
    22

    I had never had sorrel before and purchsed some from the farmers market today. Saw this recipe and thought I would try it. I didn't have heavy cream, but used FF half and half. Good but a little thin. Put in 4 T of frozen potato flakes to help thicken it up...delish. Has a light lemony flavor. Will make again.  -  09 Nov 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 4 collections