Cream Sorrel Soup
Submitted by kimmy1093
Tangy cream sorrel soup with leeks, potatoes, and fresh herbs, pureed silky smooth. A classic French potager soup with a bright, lemony bite that’s ready in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minSorrel is one of those garden greens that doesn’t get nearly enough love, and this soup is here to fix that.
Those bright, tangy leaves cook down with leeks and potatoes into a vibrant green soup that tastes like spring in a bowl.
Fresh tarragon and savory herbs add aromatic depth, while a pour of cream mellows the sorrel’s natural lemony sharpness into something balanced and deeply satisfying.
Garnish with a fine chiffonade of raw sorrel for a pop of color and extra zing.
Chef Tips
- Don’t cook the sorrel longer than 5 minutes or it loses its bright green color and turns muddy olive.
- If you can’t find fresh sorrel, substitute baby spinach with a good squeeze of lemon juice for a similar tangy effect.
- Blend in batches and never fill the food processor more than halfway with hot liquid to avoid dangerous splashes.
- This soup is equally good served chilled in summer with a dollop of crème fraîche.
Ingredients
Directions
Sauté leeks in butter until limp and then stir in flour.
Add salt and pepper to taste.
Add broth and potatoes. Bring to a boil and reduce heat and simmer, covered, about 20 minutes until potatoes are tender.
Add sorrel and herbs and cook about 5 minutes longer.
Cool slightly.
Pour into food processor and blend until smooth (do not overfill processor, do in batches if necessary).
Return to pan and stir in cream and adjust seasonings.
Garnish with a chiffonade of the sorrel.
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