Sorrel Soup
Submitted by moosh
Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis sorrel soup is simplicity at its most elegant: a handful of tangy leaves transformed into a silky, refined bowlful in about 30 minutes.
Young sorrel leaves wilt quickly in butter, then get pureed with chicken broth, light cream, egg yolks, and a touch of parsley. Cornstarch thickens it just enough to give the soup body without making it heavy.
The natural acidity of sorrel does all the heavy lifting flavor-wise, delivering a bright, lemony tang that no actual lemon could replicate.
Serve it steaming hot with a dollop of sour cream and snipped chives, or chill it for a refreshing summer starter with thin lemon slices floating on top.
Pro Tips
- Use young, tender sorrel leaves for the mildest, most pleasant tang. Older leaves can be overly sharp.
- Dissolve the cornstarch in a little cold stock before adding it to the soup. Dumping it in dry creates lumps that won’t blend out.
- If serving chilled, taste again before plating. Cold dulls flavors, so you may need an extra pinch of salt.
Ingredients
Directions
Wash the sorrel leaves and cook them in the butter until just wilted.
Purée the sorrel and add other ingredients, dissolving the cornstarch first in a little stock, or whirl all together in the blender.
Then cook the soup over gentle heat until slightly thickened.
Serve hot or chilled, garnished with sour cream and chives, or with thin slices of lemon.
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