Sorrel soup

    35 min

    This is a rather light sorrel soup. If you prefer a stronger flavour, you can use more sorrel. The leaves should be young and tender, which they usually are in the spring.


    Pennsylvania, United States
    12 people made this

    Serves: 6 

    • 1 tablespoon butter
    • 2 shallots, peeled and finely minced
    • 60g sorrel leaves, washed and stems removed
    • 800ml chicken stock
    • 2 tablespoons plain flour
    • 1 egg yolk
    • 125ml double cream or crème fraîche
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Melt the butter and sauté the shallots until translucent. Chop the sorrel leaves coarsely, add them to the shallots and sauté them until just wilted. Whisk in the flour and cook until it begins to turn beige. Slowly add the stock and stir until the flour is entirely incorporated. Cover and simmer for 15 minutes.
    2. Puree the soup and reheat it. Remove it from the heat. Mix the egg yolk with the cream and stir it into the soup. Season with salt and pepper and serve hot.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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    Reviews in English (2)


    So easy to make and tasted great  -  24 May 2018


    The soup was great but the picture is very misleading and as a novice I rely on the photographs as a bench mark. The soup is brown in colour regardless of the picture above, it looks like mushroom, smells like mushroom and tastes like mushroom - to me anyway. The recipe is good and it's tasty to the point I have bought some Sorrel seeds which are now planted in the garden. This is one soup which will be on the menu during winter.  -  11 Aug 2013