English Cream of Sorrel Herb Soup
Experience the delicate balance of earthy freshness and velvety creaminess with our English Cream of Sorrel Herb Soup—a classic recipe that celebrates the vibrant, citrusy tang of fresh sorrel leaves. This soup begins with a rich base of sautéed onions and a buttery roux, seamlessly blended with vegetable stock for a smooth texture. The sorrel adds a unique zesty flavor, perfectly complemented by a luxurious swirl of heavy cream and a dash of bright lemon juice. Ready in just 40 minutes, this comforting yet elegant soup makes an ideal starter or light meal, garnished with fresh parsley for a touch of color. Perfect for showcasing seasonal herbs, this recipe pairs well with crusty bread or crackers for dipping. Try it today to bring a taste of classic English cuisine to your table!
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Recipe Information
Ingredients
- 250 grams fresh sorrel leaves
- 30 grams unsalted butter
- 1 medium yellow onion
- 2 tablespoons all-purpose flour
- 1 liter vegetable stock
- 200 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon juice
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Thoroughly wash the sorrel leaves to remove any dirt, drain, and roughly chop them. Set aside.
Finely chop the yellow onion.
In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until it is soft and translucent, about 5 minutes.
Stir in the flour and cook for 2 minutes, stirring constantly, to create a roux.
Gradually pour in the vegetable stock, whisking continuously to ensure there are no lumps.
Bring the mixture to a gentle simmer. Add the chopped sorrel leaves and cook for 5 minutes, or until the leaves are wilted and tender.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and then return it to the saucepan.
Stir in the heavy cream, salt, pepper, and lemon juice. Simmer gently for another 5 minutes, but do not let it boil.
Taste and adjust seasoning as needed.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 4809 mg | 209% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 20.6 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2964 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
