Creamy Sorrel Soup

    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.

    26 people made this

    Serves: 6 

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

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (23)


    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)


    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)


    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)