Soup Recipes > Sorrel Soup

How to make sorrel soup:
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.





Ingredients

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)

Method

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