We went to the farmers market on Saturday and they had fresh Sorrel and I couldn’t resist it and made this delicious soup. This is one of Michael’s favourite soups and it’s a classic! We were first introduced to this soup when we went to a French cooking class and it has been a favourite ever since. If you haven’t had Sorrel before you are in for a treat not only is it delicious with a light lemon taste it is very high in Vitamin C and Iron.
There are a variety of recipe versions that exist from Scotland to France to Russia. My version is very healthy, light, and super flavourful, so I hope you enjoy it!
Entertaining Note: This is a lovely soup to serve at a summer dinner party as a light refreshing starter and the best part is that you can make it the day before. It pairs really well with a light crisp white wine.
Sorrel Soup
Ingredients
- 4 tablespoons unsalted butter, organic
- 1 large leek, chopped, organic
- 5 cups sorrel, organic
- 1 cup carrot tops, organic
- 5 cups chicken broth or vegetable broth, organic
- 4 tablespoons sour cream or plain yogurt, organic
- Salt and Pepper to taste.
Instructions
- In a large pot, over medium heat melt 4 tablespoons of butter.
- Add the chopped leeks, salt and pepper and saute them until the leeks are soft. About 5 minutes.
- Add the sorrel leaves and carrot tops to the leeks. When the sorrel is mostly wilted, turn the heat to low, salt and pepper, cover, and cook for 10 minutes. Stir occasionally.
- Add the chicken or vegetable stock and cook on low heat for 30 minutes.
- Lightly blend the soup with an immersion blender, pepper and cook for an additional 15 minutes.
- Serve with a dollop of sour cream or plain yogurt.