Sorrel soup


Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
415 K 4/5 (72 reviews)
Grade this recipe:
Keywords:
Last modified on: May 8th 2011
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 6 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 30 min.
All in all: 1 hour 4 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 10 min.
Sorrel soup : Stage 1
Peel and wash 500 g potatoes, then slice.

Stage 2 - ⌛ 15 min.
Sorrel soup : Stage 2

Stage 3 - ⌛ 3 min.
Sorrel soup : Stage 3

Stage 4 - ⌛ 1 min.
Sorrel soup : Stage 4
Melt 50 g butter in a large over a medium heat, then add shallot chopped small, cook one minute.

Stage 5 - ⌛ 3 min.
Sorrel soup : Stage 5
Add the sorrel leaves, and let them wilt while stirring gently.

Stage 6
Sorrel soup : Stage 6
Wilting means that the beautiful green sorrel will become brown and mushy, but fortunately it keeps all its taste.

Stage 7 - ⌛ 2 min.
Sorrel soup : Stage 7
Add potatoes in the pan, salt and pepper, and cover.

Stage 8 - ⌛ 25 min.
Sorrel soup : Stage 8
Add 1 litre 500 ml water, 1 chicken stock cube and cook until the potatoes are done.

Stage 9 - ⌛ 5 min.
Sorrel soup : Stage 9
At the end of this time, remove from the heat, and blend the contents of the pan with a blender.
Remarks
The boys call this recipe "alien soup", obviously from the color. They came up with this version: put a small alien in a blender with 1 litre of acid, do not salt (the alien is naturally salty) and blend about thirty seconds, serve immediately.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=4 %100 RDI=9 %40 RDI=6 %820 RDI=40 %3,450 RDI: 40 %
Per 100 g04 RDI=0 %1 RDI=0 %30 RDI=2 %150 RDI: 2 %
Per person1 RDI=1 %20 RDI=2 %7 RDI=1 %140 RDI=7 %570 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Sulfites, milk
How much will it cost?
  • For 6 people : 6.25 €
  • Per person : 1.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
How to prepare sorrel
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
October 6th 2010463 K3.3 35 min.
Beurre blanc sauce
Beurre blanc sauce
Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.
February 2nd 2012194 K3.8 35 min.
Seared tuna with lemon and lime
Seared tuna with lemon and lime
This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked beforehand, then just heated through in the left-over marinade.
July 23th 201769 K4.8 2 hours 20 min.
Windfall apple jelly
Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly recipe.
August 19th 2021192 K5 60 min.
Caramelized pear custard tart
Caramelized pear custard tart
You may well be familiar with the famous French custard tart, with its creamy vanilla egg-custard filling. It can also be made in individual portions, in ramekins, for example. Here is a delicious version with caramelized pears.
July 13th 202282 K 2 1 hour 3 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 5 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page