Zuring Sorrel
Delight your senses with Zuring Sorrel, a velvety, nutrient-packed soup that celebrates the tangy, citrus-like flavor of fresh sorrel leaves. This comforting dish weaves together sautéed onions, garlic, and tender potatoes simmered in a rich vegetable broth, blended to silky perfection and finished with a splash of luxurious heavy cream. The highlight of this recipe lies in its balance of earthy and bright notes, thanks to the sorrel's unique taste and its vibrant green hue. Ready in just 40 minutes, this easy-to-make soup is perfect for a cozy lunch or light dinner. Garnish with fresh parsley for an elegant finishing touch, and serve warm with crusty bread on the side for a satisfying, wholesome meal. Perfect for spring or any time you crave a light yet creamy vegetable soup with a zesty twist!
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Recipe Information
Ingredients
- 300 grams fresh sorrel leaves
- 2 tablespoons butter
- 1 medium yellow onion
- 2 pieces garlic cloves
- 4 cups vegetable broth
- 1 medium potato
- 120 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash the sorrel leaves thoroughly under cold water to remove any dirt. Roughly chop them and set aside.
Peel and dice the onion and garlic. Peel the potato and cut it into small cubes for faster cooking.
Heat a large pot over medium heat and add the butter. Once melted, add the diced onion and garlic. Sauté for about 3-5 minutes until soft and translucent.
Add the potato cubes to the pot and stir to combine with the onion and garlic.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 12-15 minutes, or until the potatoes are tender when pierced with a fork.
Add the chopped sorrel leaves to the pot and cook for an additional 2-3 minutes, stirring occasionally. The sorrel leaves will wilt and turn a darker green.
Using an immersion blender (or transferring the soup in batches to a countertop blender), blend the soup until smooth. Be cautious with hot liquid.
Stir in the heavy cream, salt, and black pepper. Let the soup simmer for another 2 minutes to combine the flavors.
Taste and adjust seasoning, if needed. If the soup is too thick, you can thin it with a bit of extra broth or water.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 5.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 936 mg | 20% | |
*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.
