Creamy Sorrel Soup

By • September 10, 2012 21 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.

More Great Recipes: Vegetables|Soups|Soup

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Comments (21) Questions (1)


3 months ago Michael

Get this . . . in my mind I thought the magical addition was Morel mushrooms not Sorrel, and even after reading the recipe several times, it was destiny that lead me to here. And while I'm sure the sorrel adds something magestic; the flavor profile and the nutritional profile, by adding a pound Morel mushrooms that I picked up at the farmers market, bowled me over and keeps me coming back for more.


4 months ago Maia Brumberg-Kraus

I was looking through the comments and saw people had difficulty finding sorrel. It's easy easy to grow and comes back each year!


4 months ago Grace Harper

This soup is fantastic! Very easy and filling! The sorrel really adds something special.


5 months ago Joanna James Moschos

This soup came out amazing and not hard to make! Wanted to share a documentary on Renowned Women Chefs & any help you could provide to spread the word on it: https://www.kickstarter...


almost 2 years 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!


almost 2 years 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.)


about 2 years ago I Am The Eggman

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


about 2 years 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.


about 2 years 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.


about 2 years ago Elizabeth

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


almost 3 years 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.


almost 3 years 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.


almost 3 years ago I Am The Eggman

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


almost 3 years ago rparagus

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


almost 3 years ago rparagus

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


almost 3 years ago rparagus

Can you use swiss chard instead of sorrel?


almost 3 years ago HalfPint

HalfPint is a trusted home cook.

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.


almost 3 years 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?


almost 3 years 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!


almost 3 years 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.


almost 3 years ago thirschfeld

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