Creamy Sorrel Soup

Creamy Sorrel Soup


24 people made this

About this recipe: 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.


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.

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