Spring sorrel soup

Spring sorrel soup

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About this recipe: Celebrate the coming of spring with this hearty and vibrant bowl of fresh sorrel soup. Serve with some croutons for added crunch.


Serves: 6 

  • 40g butter
  • 150g sorrel leaves, rinsed and chopped
  • 1L beef stock
  • 6 egg yolks
  • 125ml single cream
  • salt and pepper, to taste
  • croutons, to garnish

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a large saucepan melt the butter and cook and stir the sorrel leaves until tender. Pour in the stock and bring to the boil, reduce the heat and simmer for 10 minutes.
  2. In a bowl, whisk the egg yolks and cream. Slowly add a little of the hot sorrel stock to the eggs, stirring vigorously. Stir this egg mixture into the soup, continue stirring. Simmer until thickened.
  3. To serve, season with salt and pepper and garnish with croutons.


Sorrel has rather a bitter flavour, which can work really well with fish and egg based dishes. Sorrel is usually combined with other ingredients and can be eaten raw or cooked. To tone down the bitterness of the leaves, try blanching before using in a cooked dish. Sorrel is often found growing wild during the spring months.

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