Sorrel Soup

This sorrel soup is tangy, creamy, and wonderfully fresh. I love how the sorrel leaves bring a bright, lemony flavor that balances beautifully with the richness of cream and the earthiness of leeks and potatoes. It’s a simple yet elegant soup that feels nourishing and comforting at the same time.

Why You’ll Love This Recipe

I love this soup because it’s unique and full of character. Sorrel isn’t something I cook with every day, but when I do, it transforms a simple pot of soup into something truly special. I like how quickly it comes together, and with just a handful of fresh herbs and optional cream, I can make it taste both rustic and refined.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
5 ounces, 6 cups fresh sorrel leaves, chopped
2 tablespoons butter or olive oil
2 leeks, sliced thin- white parts
1 yellow potato, chopped about 1 cup
6 cups chicken stock or vegetable broth
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup fresh parsley
1/4 cup fresh mint
1/4– 1/2 cup heavy cream, sour cream or full fat Greek yogurt (optional- but so so good)
Optional Garnish- chives or chive blossoms, swirl of yogurt, cream or sour cream.

Directions

1. I start by heating the butter or olive oil in a large pot over medium heat.
2. I add the leeks and sauté until they soften and become fragrant.
3. I stir in the potato and cook for a couple of minutes before adding the stock, salt, and white pepper.
4. I bring the mixture to a simmer and cook until the potato is tender, about 15 minutes.
5. I add the sorrel, parsley, and mint, letting them wilt into the soup for about 3–5 minutes.
6. Using an immersion blender, I puree the soup until smooth.
7. I stir in the cream, sour cream, or Greek yogurt if I want extra richness, then taste and adjust seasoning.
8. I serve it hot, garnished with chives, blossoms, or a swirl of cream.

Servings and Timing

This recipe serves 4 people. It takes about 10 minutes to prep and 25 minutes to cook, so I can have it ready in around 35 minutes.

Variations

Sometimes I leave the soup a bit chunky instead of blending it completely for more texture. I like to add spinach or watercress if I want a milder green flavor. For a lighter version, I skip the cream and just serve it with a swirl of yogurt. If I want more depth, I add a clove of garlic or a pinch of nutmeg while cooking.

Storage/Reheating

I store leftovers in the refrigerator in an airtight container for up to 3 days. To reheat, I warm it gently on the stovetop, stirring often. If I’ve added cream or yogurt, I avoid boiling it again so it doesn’t separate. This soup also freezes well without the cream then I stir in cream after reheating.

FAQs

What does sorrel taste like?

Sorrel has a tangy, lemony flavor that adds brightness to soups and sauces.

Can I use frozen sorrel?

Yes, I can use frozen sorrel if fresh isn’t available, though the flavor may be slightly milder.

Do I need to peel the potato?

I usually peel it for a smoother soup, but leaving the skin on works too if I want more texture.

Can I make this soup vegan?

Yes, I use olive oil and skip the cream or replace it with a plant-based alternative.

Is this soup served hot or cold?

I usually serve it hot, but it can also be enjoyed chilled in warmer weather.

Can I use onion instead of leeks?

Yes, onion works fine, though leeks give a more delicate flavor.

How do I keep the soup bright green?

I avoid overcooking the sorrel and herbs, adding them just at the end before blending.

What can I serve with sorrel soup?

I like serving it with crusty bread, a green salad, or even grilled fish.

Can I make this ahead of time?

Yes, I often make the base ahead and add the cream or yogurt just before serving.

How do I thicken the soup?

I let it simmer uncovered to reduce slightly, or I add an extra potato for a creamier texture.

Conclusion

This sorrel soup is one of my favorite ways to showcase fresh greens in a comforting, flavorful dish. The balance of tangy sorrel, hearty potato, and optional cream makes it both light and satisfying. I love serving it as a starter or a simple meal with bread, and it always feels like something special.

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