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30 responses to “Sorrel Soup, French Style”

  1. Shawna McWilliams

    So glad I found you on Twitter! I love using healthy food I can grow myself and sorrel sounds like the perfect veggie to add to my garden. I’m looking forward to trying this recipe and will start looking to see if I can find some locally. Great post, thanks so much for sharing. Have just added you to a must read on my blog list ;-D

  2. Russell

    I’ve got some of red-veined sorrel growing in my garden. http://www.johnnyseeds.com/p-7309-red-veined-sorrel.aspx Put it in a pot though to keep it under control. Unstoppable growing machine; some random critter came by and gave it a buzzcut, down to the ground, and in a month or two it was back up like nothing had happened.

  3. Joshua

    I will definitely be making this with our resident oxalis. I still don’t understand why a person with perfectly good free food would want to go out and buy a plant that does the same thing.
    : )

  4. kyle

    Hmm i wonder if that’ll grow well in Seattle. Looks mighty good. Serve it with a warm crusty baguette!

  5. Leda Meredith

    I do a lighter version of this soup: instead of the flour roux, egg, and cream I use potato to thicken the soup (simply cook chunks of peeled potato in with the other ingredients until tender and then puree the soup with an immersion blender).

    I preserve sorrel (usually one of the wild ones) by wilting it in butter. Then I freeze enough of the sorrel butter for one batch of soup or sauce in a ramekin. Once frozen, I pop out the disk of sorrel butter and stash it with the others I’ve accumulated during the growing season. In winter when I’m ready to make sorrel soup or sauce (great on seafood), I just take one of the sorrel butter disks out of the freezer.

  6. Amber

    Mmm..reminds me of when I was a kid and my Granpa showed me two different types of wood sorrel in the yard, one with like purplish white flowers and one with yellow flowers. I used to love eating them as snacks while I was outside playing. I really got a kick out of the sour flavor. I often skipped about eating sorrel and sucking on honeysuckle blossoms. I’ll have to keep an eye out for either a plant here in germany or maybe at one of the specialty shops or if I’m lucky in the small farmers market. Thanks for the reminder. :)

  7. Ellen

    I’ve got sorrel growing and was just thinking about what to do with it. Your note that it will survive being stomped on gives me hope that my division of the plant will survive as well! (I wanted to move it.)

  8. Sarah Galvin (All Our Fingers in the Pie)

    This looks delicious. I have planted sorrel and will be trying this soup. Looks amazing. Thank you.

  9. Frank LoRusso

    Have spent the past 6 years trying to eradicate this plant from our garden only to find out that it is not only edible, but delicious too. Fortunately my efforts were unsuccessful and some survived. My son and I dined on it this evening, it got a 10 out of 10. We will be taking better care of it from now on!

  10. Michael Q (@Epicuranoid)

    Love sorrel wild and cultivated though they are so different! I often nibble on wood sorrel raw in the woods here in ME while hunting, it’s got that nice lemon tang and I like to pretend it take the human sent off my breath;) Do you use the veg stock just for the veg heads or do you think chicken stock is too strong? I would be inclined to use a clear chicken stock.

  11. Stewart Putney

    Great recipe. We wondered what to do with the sorrel- so we will try this. I would like to try pheasant stock, any thoughts on the flavor vs. chicken stock? Just curious…

  12. Michael Q (@Epicuranoid)

    Yeah, this post made my mouth water 2x now :)

  13. Steve B

    @ Kyle,

    Grows like a weed in Seattle. I have French Sorrel in my herb and salad garden (full sun), and oxialis all over my shady side yard.

    I’m gonna try this tonight for dinner. Thanks!

  14. David

    Yup….looks amazing. Must grow some more sorrel this year and try this

  15. Summer

    Just made this last night. We don’t grow sorrel, but I’ve been getting it every week in my UCD student farm veggie basket. It was wonderful. And not as drab as I expected.

  16. Judy F

    Thank you so much for this article and recipe! I also have had a big, beautiful sorrel patch… unused for years until yesterday I decided to find a recipe and finally make the soup. I only had a vague idea what to expect. Your recipe was delicious, and this soup is wonderful! Now I know I’m going to make much better use of my sorrel growing right outside! And thanks also for the info on Oxalis… which I’ve been allowing to grow wild where ever it comes up.

  17. Mrs. Mac

    I’m on a soup kick and have had sorrel growing in my garden for three or four years. I usually add quite a bit of it to Caesar salads .. but wanted to try the classic sorrel soup .. will give yours a try. I’m going to add a potato and a little less flour.

    Thanks ..

  18. Kimball Thurlow

    Hi,
    I have sorrel growing in my garden in Brisbane, Australia, and really wanted to use it effectively. I followed your recipe to the letter, and what a beautiful meal I cooked. So satisfying, and full of flavour. I think I understand how the French achieve such satisfaction with their meals.

    regards
    Kimball

  19. Kimball Thurlow

    By the way, in addition to my previous post – there are only 2 of us, so I put the remainder in the freezer. I am hoping it will be OK. Also, the recipe lists 4 tablespoons of butter, with instructions for only three of them. So I left one out. I guess it didn’t make any difference.

    regards
    Kimball

  20. Ivan Kinsman

    We visited our local garden market in Kielce (Poland) yesterday (September 27th) and I bought a big bunch of sorrel. We have it growing wild in our meadow but usually the leaves are much smaller and only pickable in early Spring.

    This looks like a good recipe so will be having this soup for my lunch today!

  21. Regina

    I make a Polish sorrel, szcaw in Polish, soup all year-round. Sorrell freezes beautifully. My daughter grew up on it and still looks forward my cooking it for her at age 30? It’s delicious.

  22. Leaves of green: seasonal salad ingredients | GrassRoutes

    [...] Both types are equally as charming. Pick leaves young for salads, but be sure to try your hand at sorrel soup, it is a treat. (It’ll be a lovely pink color if you make it with the red-viened [...]

  23. Linnea

    As a kid I knew that the “sourgrass” with which I grew up in Southern California – it was everywhere in the orange groves in spring – was an oxalis. Now I’ve learned that it’s Oxalis pes-caprae, an invasive yellow-flowered import from South Africa that goes under the name of Bermuda buttercup. It occurred to me tonight to try making soup of it, and it too works. I was making an experimental batch: about a cup of chopped oxalis stirred into a combination of chicken stock and white wine, simmered, blended, and returned to the pot for the addition of a couple tablespoons of frozen duxelles (shallots, parsley, and mushrooms cooked to sludge in butter), then finished with a dollop of cream.

  24. billy noah

    made this today and it came out great – despite a few tough-ish fibers at the base of the older leaves which i failed to remove.

    out of curiosity has anyone tried making this with yellow dock leaves? i’ve tried cooking them before and they they turned to a sour sludge in a pan similar to sorrel.. makes me think they would do fine as a replacement

  25. Sorrel | Hillcrest Farmers Market

    […] French Sorrel Soup […]

  26. Leithy

    Love the frozen sorrel butter idea! I have been growing sorrel in a couple of pots, and have been considering when to make the soup. Now I am ready, thanks to you all! Glad of the warning that the bright green colour won’t prevail when the sorrel is wilted. So, I guess one can add fresh green chopped herbs at the end. I think I shall try tarragon – and use various stocks.

  27. Sorrel Fettucine + Sorrel Pesto | Diary of a Tomato

    […] salad, whisked into a vinaigrette, pureed into a creamy sauce, or cooked into a French-style potato and sorrel soup. Smaller leaves may be used whole; larger ones have tough stems that can be removed much as one […]

  28. The Surprise of Wonderful Sorrel Pesto! | Holly's Homestead

    […] own backyard garden. Now, I’ve eaten sorrel maybe two or three times at the most in my life. It’s kind of a rare, seasonal, fleeting herbaceous treat usually found in French restaurants a…But I thought, I like sorrel. It’s like a delicate, piquant, lemon-heavy spinach. And […]

  29. Vegan Sorrel Soup | watch hatch fly

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