Creamy Sorrel Soup

By • September 10, 2012 • 17 Comments


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Author Notes: This soup is built for comfort. In all honesty it is nothing more then creamy vegetable soup with rice but when you add the sorrel something sublime happens and you end up with a soup that is extraordinary.thirschfeld

Serves 4

  • 2 tablespoons unsalted butter
  • 1 cup yellow onion, small dice
  • 1/4 cup carrots, peeled and diced small
  • 1/4 cup celery, washed, trimmed and small dice
  • 2 cups starchy potatoes, small dice
  • 1/3 cup basmati rice
  • 4 cups vegetable broth
  • 1 cup cream
  • 2 1/2 cups sorrel, washed, spun dry and chopped
  • 2 teaspoons fresh thyme, minced
  • kosher salt and fresh ground pepper
  1. Place a 3 quart enameled Dutch oven over medium heat. Add the butter and as it melts add the onions, carrots and celery. Season them with a two finger pinch of salt and a few grinds of fresh pepper.
  2. Let the vegetables sweat until tender then add the potatoes, rice and vegetable stock. Bring the soup to a boil then reduce the heat to a simmer.
  3. Cook until the rice and potatoes are tender. Anywhere between 20 and 30 minutes. Once they are tender add the cream, sorrel and fresh thyme. Heat the soup through and until the sorrel is wilted. Taste and adjust the seasoning.
  4. Serve.

Comments (17) Questions (1)

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5 months ago RahChaChow

Hi, I'm the director of marketing for a CSA program and, as part of my duties, make a dish for people to taste each week. I made your soup (with a few small variations) and it was a hit! Our sorrel disappeared! People were saying that it was like a soup you'd have a good restaurant. Thanks so much for a STELLAR recipe!

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8 months ago Annie stader

I also wanted to find Sorrel and not eve WFM hadit. I remembered from my childhood that my Polish and Ukrainian friends had soups with Sorrel. So I checked out ethnic markets and found them to be the cheapest and most reliable source. ( I live in Chicago which has a large eastern European population.)

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8 months ago I Am The Eggman

I say once again..... where do you get sorrel? Please! Thank you!

Chris_in_oslo

8 months ago Greenstuff

Chris is a trusted source on General Cooking

You don't say where you live. I get my sorrel from my garden, and I've found that to be the most convenient for a pretty wide climate range--places that get snow and places that don't freeze at all. It's a perennial, and you can pick it in the spring through fall. Sorrel is also available a grocery stores, but only if you live in places that have pretty great grocery stores, and at farmers' markets.

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8 months ago marialissio

I cooked this yesterday. Held back on the rice, doubled the celery and carrots, ran wild with a range of green leaves and green herbs from the garden, and went very light with the cream ... and still it was delightful. In hot weather I seem to need to minimize the starch. The potatoes were enough. I'll back up in winter and cook this exactly by your recipe Tom. As always you lead by example. Love your work.

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8 months ago Elizabeth

I always add a tablespoon or two of cream sherry to creamy mushroom or chowders, really enhances cream soups in my opinion.

Stringio

over 1 year ago bcstarke

Great soup!

Sorrels weren't available for me, so I substituted Chantrelles and it was good - but a litte too much cream - I would recommend halving the cream if substituting a more subtle mushroom.

Also, I added a tbsp of rice wine vinegar at the end to bring out a little more of the brightness.

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over 1 year ago mwm


This soup is just fantastic, elegant. And so much easier, imho, than the traditional sorrel soup... thanks so much for this recipe. I used 1/2 and 1/2 instead of cream....did not notice the difference.

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over 1 year ago I Am The Eggman

sorrel? Where does one acquire sorrel? When is it in season?

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over 1 year ago rparagus

Thank you half pint. That is what i wanted to know

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over 1 year ago rparagus

Thank you half pint. That is what i wanted to know

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over 1 year ago rparagus

Can you use swiss chard instead of sorrel?

Baci1

over 1 year ago HalfPint

No, sorrel has a tart flavor that is missing in swiss chard. You can substitute in the chard, but it's a totally different soup in flavor.

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over 1 year ago bthelove

I have sorrel in my garden and I'm usually at a loss for what to do with it. Is it bitter in the fall?

Stringio

over 1 year ago Lilismom

Thank you for your reply re the watercress. Yes, not the same but good. I will continue my search for sorrel!
Also, I simply adore your recipes, all I have made have been wonderful!

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over 1 year ago EmilyC

This is such a beautiful soup. We've gone from hot and muggy to simply gorgeous fall-like weather in the last few days, so this soup seems so fitting for the moment.

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over 1 year ago thirschfeld

thanks EmilyC. The weather did the same thing here and it is what got me to thinking.