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Sorrel Soup

© JACQUES & COMPANY 2013

Strawberry Soup • Olympia Oyster Chowder • Sorrel Soup • Butternut Squash Soup • Sun Valley Hunter's Stew • Carrot Soup • Bouillabaisse Stock • Northwest Bouillabaisse • Aļoli Sauce

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Makes 4 servings

2 cups fresh sorrel leaves

2 medium russet potatoes, peeled and 1" dice

2 tablespoons olive oil

1 cup heavy cream

6 cups water

2 whole eggs

Wash and remove the stems from the sorrel leaves.   Heat the olive oil in a large stockpot, add the sorrel leaves and potato.  Stir until the leaves are wilted.  Add the water and simmer until the potatoes are soft.

Puree the soup with a hand-held mixer or in a food processor until smooth.  Add the cream, salt and pepper to taste and bring back to simmer.

The soup could be enjoyed as is, but I personally love this soup with the addition of the eggs lightly scrambled with a fork and added to the soup just before serving.  This will make the soup richer and more

Note: Sorrel can be easily grown in any garden, and regrows rapidly after cutting.  Sorrel is also wonderful in sauces for fish dishes.

Wine Suggestion: A great Riesling.

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The leaves of French sorrel (rumex scutatis) are broader and rounder than the pointed leaves of garden sorrel (rumex acetosa).