Sorrel Soup Recipe -
Sorrel Soup Recipe
  • READY IN 20 mins

Sorrel Soup

Recipe by  

"Rich, strong flavored. We call this weed soup as sorrel grew like weeds. Adjust quantities of sorrel, stock, cream (or evaporated milk) to taste."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. In a large saucepan bring vegetable broth to a boil over medium heat. Stir in rice and continue to boil for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
  2. Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 12, 2009

I could not believe how good this soup was! I even substituted 3/4 c. of rice milk and 2 T. of butter for the heavy cream, and it was still so creamy. I've never had sorrel before and now have requested more from my farmer's co-op. Thank you!!

Most Helpful Critical Review
May 09, 2012

Didn't even know what sorrel was until joining an organic vegetable coop. This recipe was surprisingly easy and delicious. I prepped it to the point where the cream would have been added and froze it. It thawed and reheated well.

Nov 08, 2004

My husband and I belong to an organic food coop that delivers us a box of vegetables every two weeks. Last week's delivery contained a big bunch of sorrel and I had no idea what to do with it. I made this soup this weekend and it was wonderful-very savory. I added a bay leaf to my broth and I used a little more cream than was called for. I will definitely make this again.

Nov 09, 2005

I had never had sorrel before and purchsed some from the farmers market today. Saw this recipe and thought I would try it. I didn't have heavy cream, but used FF half and half. Good but a little thin. Put in 4 T of frozen potato flakes to help thicken it up...delish. Has a light lemony flavor. Will make again.

Nov 10, 2010

I'm giving this 4 stars only because I made so many changes. I used chicken broth in place of veggie and about a cup and a half of diced potatoes instead of rice. I also added about half a small leek I had on hand as the recipe seemed a little bland. Used an immersion blender and added Vit D milk with 1tbs butter since I didn't have any cream. This was delicious! I had a little bit of fresh mozz that I diced and served with it. Even my husband, who usually scoffs at creations from our CSA share loved it.

May 19, 2010

light lemon flavor. wasn't what i expected, but very very good. used chx broth 'cause that's what i had around. ended up added a dash of bay leaves & parsley (like some other reviews mentioned). will make again.

May 24, 2008

I serve this soup with hard boiled eggs and croutons. Halina 5/25/08

Jun 29, 2011

So tasty...I cooked as directed but placed the broth, sorrel, and rice in the food processor to puree. While in there. I used the same pot and made a roux and added about 2 tbs of butter and 1 tbs of flour and about a 1/2 cup of milk, cooked until think and bubbly. I processed the soup and added it to the pot. It was so delicious my 2 year old couldn't get enough.


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  • Calories
  • 117 kcal
  • 6%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 240 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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