Sorrel Soup
Sorrel is a leaf vegetable that is light and lemony in taste. This soup is healthy and packed full of Vitamin C and Iron. You can serve it hot or cold!
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.
Notes
This soup will keep in the refrigerator for a couple of days and you can serve it hot or cold.
I have included carrot tops in this recipe because I like to use them up in soups and pestos, but you can omit them if you like and just use Sorrel.
Many Sorrel soup recipes add flour and eggs, but my preference is my light healthy version of the recipe.
Enjoy!
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