Rich soup with powerful flavors. As sorrel spread like weeds, we refer to this soup as “weed soup.” To taste, adjust the amounts of sorrel, stock, cream, and evaporated milk.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups vegetable broth
- 2 tablespoons uncooked white rice
- 1 bunch sorrel, stemmed and rinsed
- ½ cup heavy cream
- salt and pepper to taste
Instructions
- In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
- Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.
- You may substitute chicken broth for the vegetable broth, if you like.
Nutrition Facts
| Calories | 112 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 239 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Being from a Mennonite background I found this recipe tasting very similarly to what we make but we use farmer sausage to make the broth. I would add potatoes instead of rice and add some onion or onion powder plus some dill weed. A very nice soup.
I love this soup. It’s easy to make, delicious, and nutritious. I made two slight changes. I use homemade broth that usually contains some chicken bones along with lots of vegetable scraps. I also use brown rice. I would like to know approximately how much sorrel is a bunch. I have it growing, and I’m never sure how much to pick for one batch.
Delicious! – the sorrell came from our garden – yummy!
I love to forage and cook out of what I find. Here in Iceland, we have a lot of what is called Northern Dock, which is closely related to sorrel, and which is regarded purely as a nuisance weed in disturbed ground, but which originated hundreds of years ago as a cultivated garden vegetable. Now it grows luxuriantly and beautifully all over the place, and nobody uses it. For years I have thought about collecting a bunch of it and making soup out of it, and having found this recipe, I decided to finally go for it! I did not add the rice mentioned in the recipe – I might try it next time, or perhaps a chopped up potato. My husband and I were delighted with the flavor and texture of the soup. I gathered a huge bunch of leaves in late spring, well away from automobile traffic – kind of at the latest advisable time, as the leaves do toughen when the plant blossoms. Next spring I’ll start earlier in the season and make it a few more times before the season advances too much.
This is definitely a soup for sorrel lovers. The texture is great.
Very nice velvety texture. As others did I added potatoes. It is very lemony so cream it’s a good. Complement. Husband made croutons and made it better
Very traditional Slavic dish. My background is Polish and its a staple in some regions. This chef recipe is very close to traditional sorrel soup and sounds great. More traditional options as reviewers noted: instead of rice. sub cubed cooked potatoes and/or hard boiled eggs (we add eggs to each bowl). Also, to thicken instead of cream, temper in 1-2 whole eggs or yolks.
This is a surprisingly delicious soup. I had never used sorrel before and I got some in my cna box today. I added a few potatoes as was suggested and used my stick my stick blender to blend it all up. I will be making this again and passing it along to my friends.
Thank you for this recipe. I’m grateful that my dear Hungarian mother and father taught me how to make soska. We have it growing in my NJ garden. Seeds from Hungary. The taste is so much better than the sorrel plant I bought here in NJ. Anyway, we make it like this: fry 2 chopped onions in oil, add about 3-4 gallon sized ziplock bags worth of washed soska/ sorrel with stems removed. Let cook/ soften. Turn off heat. Add mixture to Vitamix ( so worth the investment), blend. Then add 5-8 tablespoons of sugar and a 1/2 cup – 1 cup of sour cream if desired. My dear dad said this was awesome. I asked my mom to help guide me in making this recipe. I know she helped me from Heaven.
This soup was soooo good! Yum! Substituted mimic cream for the cream for dairy free. Also used chicken broth instead of vegetable broth.
This was pretty good. I cut the recipe in half and thought it made about 1 1/2 servings. Subbed 1 large potato for rice and subbed milk and butter for cream. Added 1 bay leaf. It was a nice light soup and will likely make it again when I get sorrel from our co-op farm next year. Thanks!
Didn’t even know what sorrel was until joining an organic vegetable coop. This recipe was surprisingly easy and delicious. I prepped it to the point where the cream would have been added and froze it. It thawed and reheated well.
Yuck! I guess that I just don’t like sorrel.
Delicious! Instead of rice, I used a handful of small potatoes that I needed to use up. Chopped them up, simmered until soft in broth with a bay leaf and about 3T of dried minced onion. Added sorrel and enough broth to cover. After blending, I added 1 cup of milk and 2 teaspoons of butter with the salt and pepper. The potatoes thickened it nicely. Lovely, smooth and tangy. My husband said he’d love to have this whenever the CSA sends sorrel.
So tasty…I cooked as directed but placed the broth, sorrel, and rice in the food processor to puree. While in there. I used the same pot and made a roux and added about 2 tbs of butter and 1 tbs of flour and about a 1/2 cup of milk, cooked until think and bubbly. I processed the soup and added it to the pot. It was so delicious my 2 year old couldn’t get enough.
Like many others, I too received a bunch of Sorrel in my CSA share. I had never tried it before this recipe. All I can say is WOW. What a phenomenal taste for so few ingredients and such a small amount of effort. I followed the recipe exactly and used an immersion blender. Thanks for sharing!
The hubby loved this. Very unique and a great way to eat cooked greens without losing any of the vitamins. A delicate-flavored soup with a creamy lemony taste. I used chicken stock.
I’m giving this 4 stars only because I made so many changes. I used chicken broth in place of veggie and about a cup and a half of diced potatoes instead of rice. I also added about half a small leek I had on hand as the recipe seemed a little bland. Used an immersion blender and added Vit D milk with 1tbs butter since I didn’t have any cream. This was delicious! I had a little bit of fresh mozz that I diced and served with it. Even my husband, who usually scoffs at creations from our CSA share loved it.
My grandma in France made a similiar soup but used potato instead of rice. I would love to know where I can purchase sorrel in the states or where to get the seeds to plant it.
light lemon flavor. wasn’t what i expected, but very very good. used chx broth ’cause that’s what i had around. ended up added a dash of bay leaves & parsley (like some other reviews mentioned). will make again.
I could not believe how good this soup was! I even substituted 3/4 c. of rice milk and 2 T. of butter for the heavy cream, and it was still so creamy. I’ve never had sorrel before and now have requested more from my farmer’s co-op. Thank you!!