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Sorrel Herb Soup

Sorrel Herb Soup


  • 2 tablespoon butter (sub. margarine, or olive oil)

  • 1/2 medium - size onion (sub. 1 Leek, or 1/2 bunch of bunching onion)

  • 2 garlic cloves

  • 1 Tablespoon fresh Herbs (sub. 1 tsp dried)(ex: celery, dill, parsley, rosemary, thyme, etc.)

  • 1 bay leaves

  • 2 medium potatoes, peeled and sliced

  • 1/2 quart chicken stock (sub. veggie stock)

  • 1 bunch sorrel leaves (sub. lemon juice & zest)

  • 1 cup spinach, blanched and chopped (optional) (sub. dark leafy greens, watercress, or arugula leaves)

  • Salt and pepper to taste

  • Cream, sour cream, croutons, or extra herbs to finish (optional) (sub. unsweetened, original soy, or nut milk)


Melt the butter in a medium soup pot over a medium heat. Sweat the onion, garlic, and herbs until translucent. Add the potatoes and cook for a few minutes. Pour in the stock and reduce the heat to a simmer for around 30 minutes.

Transfer to a blender and purée until smooth. Add the sorrel and spinach; then pulse the blender a few more times to mix together. Pass the mixture through a fine chinois or food mill (optional). Season with salt and pepper to taste. You may add a dollop of cream to finish, if desired. Present immediately.


Add more herbs to taste.

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