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Sorrel Soup

Sorrel makes a nice addition to this soup or a spring salad.

Sorrel Soup
Sorrel, with its broad, lemony-tasting leaves, makes a nice addition to a spring salad, mixed in amongst the lettuce and baby spinach leaves that are the centerpiece for many a spring salad. Its tang gives a nice bite that won’t get lost under the dressing.

If you don’t have any sorrel in your garden, you may be able to find it in a local market. But sorrel isn’t just for salads—it also makes a very satisfying soup.
~ Lynda King, HF Contributor


  • 3 T. butter
  • 1 medium onion, chopped
  • 2 cups sorrel leaves, chopped
  • 2 quarts chicken stock
  • 1 cup cream
  • 1/8 tsp. nutmeg
  • salt and pepper to taste
  • sour cream for garnish
  • a roux, or thickener, make of 2 T. flour and 2 T. water

In a medium saucepan, heat butter over medium heat. Add onion and cook until softened, about 4 to 5 minutes. Add sorrel and stir briefly, then reduce heat to low and cook 8 to 10 minutes or until sorrel is well-wilted. Add chicken stock and roux; mix well.

Raise heat to medium-high. Boil gently, stirring constantly, another 8 to 10 minutes or until thickened. Season to taste with salt and pepper. Add cream and heat through, but do not boil. Serve in warmed bowls; garnish with a dollop of sour cream. Good with a crusty bread. Makes 4 servings. Can be frozen.

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Sorrel Soup

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Reader Comments
My sorrel is up and growing now. I think I will try this.
Isolde, Cavendish, PE
Posted: 4/19/2012 6:33:51 AM
My wife has sorrel in her herb garden and I know she is always looking for ways to use it.
Jacob, Lanark, ON
Posted: 3/14/2011 6:44:36 AM
love this soup and look forward to it all winter.i use two medium sized boiled potatoes pureed in this soup for a rich flavor
susan, delphi falls, NY
Posted: 1/20/2011 4:23:10 AM
We grow sorrel so I may try this.
Melanie, Hopetown, ON
Posted: 11/27/2010 1:55:17 PM
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