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Sorrel soup celebrates the fresh awakening of spring while delivering nourishing comfort and a uniquely zesty flavor. With tangy sorrel leaves simmered in a light broth and finished with luxurious egg ribbons, this recipe is a beloved twist on traditional spring greens soups. Whether you grew up with Eastern European schav or are seeking something new, this soup refreshes and satisfies with every spoonful.
I remember making this soup the first time I found sorrel at a farmer’s market. My kitchen smelled bright and alive—now I wait for sorrel season all year so I can treat my family to its unforgettable tang.
Ingredients
- Sorrel leaves: provide lively, lemony tartness and are packed with vitamins. Look for crisp, bright green leaves without any wilting.
- Olive oil: gives a gentle richness to balance the sharpness of the sorrel. Choose extra virgin for the best flavor.
- Shallots: lend sweetness and a subtle onion aroma, rounding out the soup’s acidity. Pick firm, unblemished bulbs.
- Chicken broth: offers a flavorful backbone and depth. Use a low-sodium or homemade version.
- Sugar: gently tempers the sourness of the sorrel, creating a smooth flavor. Opt for natural cane sugar if possible.
- Coarse sea salt: enhances and melds all the soup’s flavors together. Choose a flaky, mineral-rich sea salt.
- Freshly ground black pepper: brings light heat and aromatic complexity. Grind fresh for best results.
- Eggs: transform into lacy ribbons for creaminess. Use the freshest eggs you can find for superior silkiness.
Step-by-Step Instructions
- Sauté the Shallots:
- Heat olive oil in a large soup pot over medium heat. Add chopped shallots and cook slowly for about four minutes, stirring often, until they turn soft and translucent. This draws out their sweetness and forms a flavorful base.
- Wilt the Sorrel:
- Stir in the sorrel leaves and keep tossing gently. Let them cook for about two minutes, just until they collapse and release their vibrant aroma. Sorrel will darken quickly, so avoid overcooking.
- Simmer the Broth:
- Pour in the chicken broth. Sprinkle in sugar, sea salt, and freshly ground black pepper. Stir well, then bring the mixture to a gentle simmer. Let it bubble softly for about ten minutes so the flavors blend.
- Add the Eggs:
- Lower the heat so the soup no longer boils. Slowly pour in lightly beaten eggs in a thin stream. Stir the soup gently the entire time to create lacy egg ribbons throughout the broth. Take your time so the eggs cook evenly.
- Finish and Serve:
- Taste for seasoning, adding extra salt or pepper if needed. Ladle the hot soup into bowls and serve immediately. For extra decadence, swirl in crème fraîche or a spoonful of sour cream.
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The taste of just-picked sorrel is my favorite part—nothing compares to that wild, citrusy punch. This soup always reminds me of early garden harvests and family dinners that felt like special occasions even on ordinary days.
Storage Tips
Sorrel soup keeps well for up to three days in the refrigerator. Store in a glass container to preserve the soup’s vivid color and prevent any lingering tartness from influencing other fridge items. When reheating, do so gently on the stove over low heat to maintain the eggs’ silky texture.
Ingredient Substitutions
No sorrel available Try equal parts baby spinach and a splash of lemon juice for a similar flavor. If you prefer a heartier version, diced potatoes or leeks can join the shallots. For vegetarians, swap chicken broth for a robust homemade vegetable broth.
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Serving Suggestions
Dish up sorrel soup alongside crusty rye sourdough bread to soak up every tangy drop. A sprinkle of fresh chives or dill balances the sharpness beautifully. For a full meal, add herby roasted potatoes or a side of smoked salmon tartines.
Sorrel’s Story
For centuries, sorrel soup has comforted families across Europe. Its sharp flavor made it a spring tonic long before vitamin supplements existed. My grandmother told stories of plucking wild sorrel as soon as the snow melted—a beloved rite of spring that I still honor when I find the first bunches each year.
Commonly Asked Questions
- → What flavor does sorrel bring?
Sorrel offers a distinct lemony tang and bright acidity, bringing a refreshing citrus-like quality to dishes.
- → How should sorrel be prepared in soup?
Sorrel wilts quickly; add it after softening onions or shallots and cook just until it loses its bright green color.
- → Is sorrel soup typically served with anything?
Common accompaniments are crusty bread, a dollop of crème fraîche, or a fresh green salad with lemon vinaigrette.
- → Can sorrel soup be made creamy?
Yes, enrich with heavy cream or crème fraîche for smoothness, or use potatoes for a dairy-free creamy texture.
- → What proteins work well with this dish?
Egg ribbons, smoked salmon, or even diced boiled eggs provide complementary texture and flavor alongside the soup.
- → How do you balance sorrel’s tartness?
Add a touch of sugar and gently season with salt to round out the bright, citrusy notes for a mellow flavor.