Sorrel is a hardy perennial that we grow in one of our winter cold frames. The plants are starting to bolt right now. A perfect time to cut it back and have sorrel soup!
Sorrel is high in oxalic acid so it is best to eat it cooked, but it’s ok to eat it raw occasionally like we did over the winter. Raw sorrel has a distinct and pronounced lemony flavor making it really zippy in a salad. Cooked it is milder, making a mellow and pleasant soup. It is also used in sauces, which I haven’t tried yet. In a quicky Google search I found that in France sorrel sauce is a common dish served alongside fish.
Here is our soup recipe along with some adaptations so you can suit your own taste and ingredients.
2 Tbsp butter (or olive oil)
2 large perennial onions (or shallots), chopped
1 lb of sorrel leaves, washed and with large vein removed
2 large potatoes cut into 1/2” cubes
6 cups water (or chicken broth)
Salt and pepper to taste
Optional: a few tsps of fresh herbs such as thyme or marjoram
2 large eggs
Heat the butter in a non-reactive 3-quart saucepan. Add the perennial onions or shallots and cook for 5 minutes until softened. Add the sorrel and cook on low heat until wilted, about 10 minutes. Add the water or broth and the potatoes and bring to a boil. Lower to a simmer and cook for about 15 minutes until the potatoes are done. Remove from heat and let cool a bit. Puree in a blender. Add back into saucepan, add salt and pepper to taste, add optional herbs, and bring to a simmer. Break the eggs into a small bowl, and beat them with a fork. Slowly drizzle the egg over the soup while stirring with a whisk, breaking up the egg into fine bits. Simmer 5 minutes. Serve hot or cold with a dollop of sour cream.