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.
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)