Tangy Sorrel Soup

Sorrel SoupIn small quantities sorrel is harmless; in large quantities it can be fatal. Wikipedia.

Wish I’d read this before I ate a large bowl of sorrel soup. Anyway, I’m still here, and it doesn’t appear to have done me too much harm.

Sorrel tends to bolt, and tall flower stalks had suddenly shot up from the large clump I have growing in the garden. I cut them down in order to let new leaves come through and decided to use the leaves from the flower stalks to make a soup.


1 tbsp sunflower oil
1 onion, peeled and sliced
1 large potato, peeled and cubed
300g fresh sorrel leaves
1 litre vegetable stock
Salt and pepper


Heat the oil and add the onion and potatoes until they start to soften. Add the stock, season and bring to the boil. Simmer for 10-15 minutes until the potatoes are tender.

2 minutes before the end of cooking, add the sorrel. Liquidise the soup.

The soup turned particularly green and tasted extremely tangy, but full of flavour. You can serve it hot or cold. I had a bowl for lunch and found it was a little too sharp. It’s a good idea to make it half spinach, half sorrel to take the edge off the tartness, or add cream.

As I’d made a large pot of the soup, I poured the remainder into beakers and put them in the freezer. I’m going to use some of it as a sauce rather than a soup, and serve with white fish. The idea is to defrost one of the beakers and warm the sorrel soup/sauce over a gentle heat before adding some cream. Then pour the creamy green sauce over either plain cod or haddock.

I’m also planning to use sorrel in some of my summer dishes, perhaps in a salad or mixed in with homemade coleslaw.

Sorrel is straightforward to grow as it’s happy in most soils and doesn’t mind full sun or partial shade. The problem is it reseeds very easily and can start popping up all over the garden.

Remember, small quantities only as the oxalic acid in the leaves can act as a poison.

Here are some of my other soup recipes you may like to try.

Proceed with caution when it comes to Jerusalem Artichoke Soup:

Jerusalem Artichoke: Friend of Foe?
Jerusalem Artichoke Soup
Brussels Sprout Soup
Carrot and Ginger Soup
Soupe De Poisson
Courgette and Basil Soup