Fresh French Sorrel Soup Variations

The basic process.

When making soup we go through a set of steps:

  • Saute´ aromatics in the fat of your choice and a little sea salt until golden
  • Add your choice of stock and bring to a boil
  • Add other ingredients and simmer until cooked 
  • (Optional) Blend soup 
  • Flavour adjustment if needed
  • Garnish

The basic ingredients for Sorrel Soup

  • Any one or combination of minced aromatics: onions, garlic, green garlic
  • Your choice of stock or broth
  • Fresh French sorrel leaves, sliced thin
  • Salt and pepper 

Make it more fancy or hearty

  • Add herbs: parsley and dill 
  • Add diced carrots, potatoes and celery
  • Add cream or milk at end of cooking (do not boil)
  • Add cooked chicken
  • Garnish with hard cooked egg

The recipe we use here:

  1. Sauté minced green garlic, onion, carrot and celery leaves in butter in a large saucepan with a bay leaf and a pinch of sea salt.
  2. Once aromatics are golden, add about 4C beef bone broth (perhaps thinned with a little water) and bring to a boil. 
  3. Add at least 1C diced potatoes. Cook until they are nearly tender.
  4. Add 2C thinly sliced French sorrel leaves, 1/4c fresh parsley and 1 T fresh dill. Cook for another 5 minutes or so. Taste and adjust seasoning.
  5. Garnish with a dollop of yogurt, sour cream or kefir. 

Serve with cheese and crusty bread as a starter or light meal.