Hot or Cold Sorrel Soup
Discover the vibrant, tangy flavors of Hot or Cold Sorrel Soup, a versatile dish that can be served warm for cozy evenings or chilled for a refreshing summer meal. Packed with fresh sorrel leaves, creamy potatoes, and a touch of butter-sautéed onion, this soup balances earthy and citrusy notes perfectly. Enhanced with a smooth chicken or vegetable broth and the optional richness of heavy cream, it’s finished off with slices of hard-boiled egg for a satisfying garnish. Ready in just under 45 minutes, this easy-to-make soup is a nutrient-rich, seasonal favorite that celebrates the unique tartness of sorrel. Whether you’re seeking comfort food or a cooling delight, this soup is sure to impress!
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Recipe Information
Ingredients
- 200 grams fresh sorrel leaves
- 2 tablespoons butter
- 1 large yellow onion
- 2 medium potatoes
- 4 cups chicken or vegetable broth
- 0.5 cup heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large hard-boiled eggs (for garnish)
Instructions
Thoroughly rinse the sorrel leaves under cold water and roughly chop them. Set aside.
Peel and finely chop the yellow onion. Peel the potatoes and dice them into small cubes.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Add the diced potatoes to the pot and stir for an additional minute.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are tender.
Add the chopped sorrel leaves to the pot and simmer for another 5 minutes. The sorrel will wilt and turn dark green.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender, blend, and return it to the pot.
Stir in the heavy cream (if using), and season the soup with salt and black pepper to taste.
For hot soup, serve immediately, garnished with slices of hard-boiled egg. For cold soup, allow it to cool to room temperature, then refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1439 mg | 63% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 659 mg | 14% | |
*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.
