Reviewed: May 9, 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.

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Reviewer:

yvonne

Reviewed: Oct. 14, 2011

Yuck! I guess that I just don't like sorrel.

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Reviewer:

swiserjes

Reviewed: Aug. 14, 2011

Delicious! Instead of rice, I used a handful of small potatoes that I needed to use up. Chopped them up, simmered until soft in broth with a bay leaf and about 3T of dried minced onion. Added sorrel and enough broth to cover. After blending, I added 1 cup of milk and 2 teaspoons of butter with the salt and pepper. The potatoes thickened it nicely. Lovely, smooth and tangy. My husband said he'd love to have this whenever the CSA sends sorrel.

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Reviewer:

Emily B

Reviewed: 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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Reviewer:

MMK234

Reviewed: Jun. 23, 2011

Like many others, I too received a bunch of Sorrel in my CSA share. I had never tried it before this recipe. All I can say is WOW. What a phenomenal taste for so few ingredients and such a small amount of effort. I followed the recipe exactly and used an immersion blender. Thanks for sharing!

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Reviewer:

elmonious

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 15, 2011

The hubby loved this. Very unique and a great way to eat cooked greens without losing any of the vitamins. A delicate-flavored soup with a creamy lemony taste. I used chicken stock.

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Reviewer:

esthermgr

Cooking Level: Expert

Reviewed: Nov. 7, 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.

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Reviewer:

theresa

Reviewed: Jul. 13, 2010

My grandma in France made a similiar soup but used potato instead of rice. I would love to know where I can purchase sorrel in the states or where to get the seeds to plant it.

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4 users found this review helpful

Reviewer:

frenchy

Cooking Level: Intermediate

Home Town: Forbach, Lorraine, France

Reviewed: May 18, 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.

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Reviewer:

Lainie

Cooking Level: Intermediate

Reviewed: Jun. 11, 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!!

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33 users found this review helpful