Sorrel Soup16 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“Rich, strong flavored. We call this weed soup as sorrel grew like weeds. Adjust quantities of sorrel, stock, cream (or evaporated milk) to taste.” - by BFOULDS
Original recipe yields 6 servings
- 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.
- Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.
Amount Per Serving (6 total)
- 117 cal
- 8.3 g
- 9.5 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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 request..." See moreed more from my farmer's co-op. Thank you!!"
"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 ..." See morethis 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."
"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...." See more 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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