Sorrel Soup

Sorrel Soup

17 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
BFOULDS
Recipe by  BFOULDS

“Rich, strong flavored. We call this weed soup as sorrel grew like weeds. Adjust quantities of sorrel, stock, cream (or evaporated milk) to taste.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a large saucepan bring vegetable broth to a boil over medium heat. Stir in rice and continue to boil 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.
  2. Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.

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Reviews (17)

Rate This Recipe
RR
36

RR

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!!

RIVERCAT123
31

RIVERCAT123

My husband and I belong to an organic food coop that delivers us a box of vegetables every two weeks. Last week's delivery contained a big bunch of sorrel and I had no idea what to do with it. I made this soup this weekend and it was wonderful-very savory. I added a bay leaf to my broth and I used a little more cream than was called for. I will definitely make this again.

BRBEBE
21

BRBEBE

I had never had sorrel before and purchsed some from the farmers market today. Saw this recipe and thought I would try it. I didn't have heavy cream, but used FF half and half. Good but a little thin. Put in 4 T of frozen potato flakes to help thicken it up...delish. Has a light lemony flavor. Will make again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 117 cal
  • 6%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 9.5 g
  • 3%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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