Sorrel Soup Spring Flavors (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
200 g fresh sorrel leaves, stems removed and roughly chopped
02 -
2 tablespoons extra virgin olive oil
03 -
2 medium shallots, finely diced
04 -
1 litre chicken broth, low sodium
05 -
1 teaspoon granulated sugar
06 -
1 teaspoon coarse sea salt, or to taste
07 -
0.5 teaspoon freshly ground black pepper
08 -
3 large eggs, lightly beaten
→ Garnishes (optional)
09 -
Crème fraîche or sour cream, to serve
10 -
Freshly ground black pepper, for finishing
# Step-by-Step Directions:
01 -
Warm olive oil in a large pot over medium heat. Add diced shallots and sauté for 3–4 minutes until translucent and fragrant.
02 -
Add chopped sorrel leaves to the pot. Stir for about 2 minutes until the leaves are wilted and release their citrusy aroma.
03 -
Pour in chicken broth. Add sugar, sea salt, and black pepper. Bring to a gentle simmer and cook for 10 minutes, allowing flavors to blend.
04 -
Reduce heat to low. Slowly pour in the beaten eggs in a steady stream, stirring constantly to form delicate ribbons throughout the soup.
05 -
Taste and adjust seasoning as needed. Ladle into bowls while hot. Optionally, top each serving with crème fraîche and a dash of black pepper.
# Helpful Notes:
01 -
Avoid using aluminum cookware when preparing sorrel soup, as the acidity may react with the metal and alter the color and flavor.
02 -
For a vegetarian version, substitute with vegetable broth and omit eggs for a vegan adaptation.