Sorrel Soup
Bright, tangy, and wonderfully creamy, this Sorrel Soup is a comforting bowl of goodness perfect for any season. This traditional recipe highlights the unique flavor of fresh sorrel leaves—known for their distinct lemony tang—balanced with buttery sautéed onions, hearty potatoes, and a rich broth. A splash of heavy cream adds luxurious silkiness, while optional garnishes like hard-boiled eggs and fresh dill offer a pop of color and texture. Quick to prepare in just 45 minutes, this healthy and hearty soup can be served chunky for a rustic feel or blended until smooth for a velvety finish. Whether you're searching for a vibrant starter or a light, refreshing main, Sorrel Soup delivers a beautifully herbal and satisfying dish sure to impress. Perfectly suited for springtime menus or any gathering, it's a must-try for soup lovers!
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Recipe Information
Ingredients
- 200 grams fresh sorrel leaves
- 2 tablespoons butter
- 1 medium yellow onion
- 2 medium potatoes
- 1 liter chicken or vegetable broth
- 100 milliliters heavy cream
- 2 small garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 whole hard-boiled eggs (optional)
- 2 tablespoons fresh dill (optional, for garnish)
Instructions
Thoroughly rinse the fresh sorrel leaves under cold water and remove any tough stems. Roughly chop the sorrel and set aside.
Peel and dice the potatoes into small cubes. Finely chop the onion and mince the garlic cloves.
In a large soup pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until softened and translucent, about 5 minutes.
Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
While the potatoes are cooking, prepare the optional hard-boiled eggs if desired. Peel and chop them into quarters or slices for serving.
Once the potatoes are tender, stir in the chopped sorrel leaves. The leaves will wilt quickly and turn a darker green. Cook for an additional 5 minutes.
Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer a more rustic texture.
Stir in the heavy cream, salt, and black pepper. Taste the soup and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with chopped hard-boiled eggs and fresh dill if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 6302 mg | 274% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 13.7 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 290 mg | 22% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3441 mg | 73% | |
*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.
