This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
414 K 4/5 (72 reviews)
1 hour 4 min.
Easy
6.25 €
6 people
8 IngredientsLast modified on: May 8th 2011
500 g 
300 g 
1 
50 g 
1 litre 500 ml 
1 
Times for this recipe
Preparation: 40 min.
Cooking: 30 min.
All in all: 1 hour 4 min.
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.
Peel and wash 500 g potatoes, then slice.
Stage 4 - ⌛ 1 min.
Melt 50 g butter in a large over a medium heat, then add shallot chopped small, cook one minute.
Stage 5 - ⌛ 3 min.
Add the sorrel leaves, and let them wilt while stirring gently.
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.
Add potatoes in the pan, salt and pepper, and cover.
Stage 8 - ⌛ 25 min.
Add 1 litre 500 ml water, 1 chicken stock cube and cook until the potatoes are done.
Stage 9 - ⌛ 5 min.
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 recipe | 10 RDI=4 % | 100 RDI=9 % | 40 RDI=6 % | 820 RDI=40 % | 3,450 RDI: 40 % |
| Per 100 g | 0 | 4 RDI=0 % | 1 RDI=0 % | 30 RDI=2 % | 150 RDI: 2 % |
| Per person | 1 RDI=1 % | 20 RDI=2 % | 7 RDI=1 % | 140 RDI=7 % | 570 RDI: 7 % |
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)
Water
Like these other recipes: Couscous, Rum babas, Nonettes, Panettone, Chocolate eclairs, ... See them all 139
Potatoes
Like these other recipes: Kale and potato soup, Winter vegetable soup, Baked potoatoes with herb butter or cream , Seafood sauerkraut, Cauliflower "moelleux" in ramekins, ... See them all 85
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Kervallon soup, Sorrel omelette, Avocado mousse with sorrel, Sorrel pesto, Sorrel and potato quiche, ... See them all 11
Butter
Like these other recipes: Pretzels, Noisette butter, Hamburger buns, Jam doughnuts, Cookies of the Camisards, ... See them all 484
Other recipes you may also like
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017955 K 54 20 min.
Green beans with tomatoes
Cut green beans simmered with tomatoes and mixed with onions and lightly fried lardons (or small pieces of bacon). August 11th 2023157 K 14.7 1 hour 35 min.
Fried rillettes
Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée). December 11th 2011137 K4.9 30 min.
Feta and spinach brik pie
In this recipe, a feta and cream filling is sandwiched between layers of spinach and wrapped in brik (or filo) pastry. December 10th 201494 K 24.8 55 min.
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip. February 21th 2011268 K 24.2 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.