Creamy French Sorrel Soup Recipe

Garden sorrel soup with side of dandelion salad

Creamy French Sorrel Soup Recipe

This French sorrel soup recipe is creamy, "comfort-food delicious.

Course Holiday & Seasonal, Main Course, One Dish Meals, Soup, Soups & Stews, Vegetarian

Cuisine American, European

Keyword Creamy Sorrel Soup, Creamy Sorrel Soup Recipe, French sorrel, Fresh Herbs, Fresh Herbs Recipes, Fresh Parsley Recipes, Garden recipes, Garlic Scapes Recipes, Potatoe Soup Recipes, Sorrel, Sorrel Soup, Sorrel Soup Recipe, Sour Cream Recipes, Spring Soup, Wild Sorrel Recipes, Wild Sorrel Soup

Prep Time 1

Cook Time 2 30

Servings servings

Calories 234kcal

Ingredients

12 cups Vegetable broth (or bouillon)
2 large carrot peeled and sliced
1 cup arugula (or fresh parsley)
6 medium potatoes cubed
2 each bay leaf
2 tablespoon butter
1 pound sorrel (~16-20 cups; it will cook WAY DOWN)
2 cups sour cream (sub w/ half & half
2 tablespoon all-purpose flour
1/2 tablespoon salt (or to taste)
1 teaspoon black pepper fresh ground,(to taste)
2 tablespoons Fresh dill (or parsley or marjoram) chopped, for garnish
4 large hard-boiled eggs cut into quarters, slices or strips with an egg slicer.

Instructions

Gather the ingredients.
Boil: In a large soup pot, add the broth (or water and bouillon)
Add cubed carrots and potatoes and bay leaf, return to a boil, then cover and reduce heat to a low simmer. Check at about 10 minutes, continue cooking if needed, until tender.
While veggies and broth are cooking, melt butter in a dutch oven or large sauté plan. Add the garlic scapes (or garlic) and green onions (or onions). Sauté on medium heat for 5-10 minutes (until mostly tender).
Add the chopped, washed sorrel to the garlic/onion mix and sauté all for 5-10 minutes until sorrel is wilted and tender but not overcooked.
Stir in chopped parsley then transfer the sorrel and sauteed herbs to the soup pot, bring to a boil, then reduce to a low simmer.
Add sour cream to the empty (but seasoned) sauté pan and add the flour, using a fork or whisk to blend the sour cream with the flour.
Temper by adding a few ladles of hot soup to the sour cream flour mix, whisking constantly until smooth.
Transfer tempered sour cream mixture to the soup pot, stir in well. Season with salt and pepper.
Simmer until thickened but do not boil. Taste and adjust the seasonings.
Dish soup into serving bowls and garnish with chopped dill, parsley or marjoram and hard-boiled egg quarters.

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