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Sorrel Soup

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A tangy and creamy sorrel soup made with fresh sorrel leaves, leeks, potato, and herbs, balanced with optional cream or yogurt for richness. A comforting yet elegant dish with a bright lemony flavor.

Ingredients

5 ounces (about 6 cups) fresh sorrel leaves, chopped

2 tablespoons butter or olive oil

2 leeks, thinly sliced (white parts only)

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)

Optional garnish: chopped chives, chive blossoms, or a swirl of cream or yogurt

Instructions

  1. Heat butter or olive oil in a large pot over medium heat.
  2. Add leeks and sauté until softened and fragrant.
  3. Stir in the potato and cook for 2 minutes before adding stock, salt, and white pepper.
  4. Bring to a simmer and cook until the potato is tender, about 15 minutes.
  5. Add sorrel, parsley, and mint, letting them wilt into the soup for 3–5 minutes.
  6. Using an immersion blender, puree the soup until smooth.
  7. Stir in cream, sour cream, or yogurt if desired, then taste and adjust seasoning.
  8. Serve hot, garnished with chives, blossoms, or a swirl of cream.

Notes

For a chunkier texture, blend only part of the soup.

Spinach or watercress can be added for a milder flavor.

Skip cream for a lighter version or replace with yogurt.

Garlic or nutmeg can add depth of flavor.

Freezes well without cream stir in cream after reheating.

Nutrition

Find it online: https://justsosavory.com/sorrel-soup/