Sorrel Soup Recipe

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 Updated 20/01/2016

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Sorrel was probably one of the bitter herbs which were traditionally used to make puddings and soups in the Spring with the idea of cleansing body and soul. Sorrel has a sharp, lemony but very pleasing taste and makes and excellent soup.


  • a couple of large handfuls sorrel leaves
  • 4 tablespoons butter
  • pinch of sugar
  • 1 1/2 pints vegetable stock
  • slices from a French loaf buttered and browned in the oven
  • 1 heaped teaspoon flour blended in 1 cup of milk
(see measure conversions for more information on quantites)


  1. Clean and chop the sorrel.
  2. Melt the butter in a pan and add the sorrel.
  3. Stir over a low heat for about 10 minutes.
  4. Add the stock and sugar.
  5. Bring to the boil.
  6. Turn down the heat and simmer for 30 minutes.
  7. Blend in an electric blender.
  8. Add flour and milk mix.
  9. Return to the saucepan.
  10. Bring to the boil stirring.
  11. Simmer for 5 minutes stirring.
  12. Season and taste.
  13. Put a piece of browned buttered French bread in each soup bowl.
  14. Pour soup over and serve.

Prep Time: 5 minutes

Cook Time: 50 minutes

Yield: 4 portions


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