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French Sorrel Soup

French Sorrel Soup

(serves 4-6)

Stuffed ½ - ¾ cup of fresh sorrel, cut into thin slices or shreds

3 leeks, 2 shallots, or ¾ of a medium sized onion, chopped

1 garlic clove, minced

¼ stick of butter

4-6 cups of chicken broth or vegetable broth

2 medium sized potatoes, boiled, pared, and cubed

1 T of crushed dried Rosemary or 1 sprig of Rosemary

1 cup of cream

½ cup of milk

1 very fresh egg yolk for thickening

salt to taste

chopped fresh sorrel for garnish

1.)In a saucepan, cook sorrel, leek, shallots or onions, and garlic and butter until soft but not brown. Add broth. Cover, cook on medium heat for 30 minutes. Reduce heat to low and stir in potatoes, rosemary, cream, yolk, and milk. Reheat to a simmer but do not boil as milk will curdle. Add salt to taste and garnish with sorrel. Serve with some wonderful fresh bread and some parmesan reggiano.

**For an excellent clear soup, prepare as above but omit creams and milks, and add more broth liquid if need be.


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