Sorrel Soup, French Style
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
306 kcal
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Course
Main Course, Soup
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Cuisine
French
Sorrel Soup, French Style
Description
This French-style Sorrel Soup starts by gently cooking green onions or ramps in butter, infusing the base with a mild onion flavor. Sorrel leaves, known for their sharp, lemony taste, are added and wilted before flour is incorporated to thicken the soup. Chicken or vegetable stock is whisked in, creating a smooth broth that simmers gently.
The soup is finished by tempering in a mixture of egg yolks and cream, which enriches the texture without scrambling the eggs. This technique results in a smooth, creamy soup with a bright and fresh flavor profile, uniquely tart from the sorrel.
It is traditionally served with crusty bread and is complemented by a white wine or a floral-style beer. The soup is light enough to be a starter but flavorful enough to stand on its own.
The recipe requires careful heat control during the egg tempering to prevent curdling. The combination of fresh herbs, leafy sorrel, and creamy stock makes this a special seasonal soup.
Ingredients
- 4 tablespoons unsalted butter divided
- 1/2 cup green onions ramps or other wild onion, chopped
- 4-6 cups sorrel packed, chopped
- salt
- 3 tablespoons flour
- 1 quart chicken stock or vegetable stock
- 2 egg yolk
- 1/2 cup cream
Instructions
- Melt 3 tablespoons butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.
- While the onions are cooking, pour the stock into another pot and bring to a simmer.
- Turn the heat up, add the sorrel leaves and a healthy pinch of salt to the pot with the onions and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.
- Whisk in the hot stock, stirring constantly. Bring this to a simmer.
- To finish the soup, whisk together the egg yolks and cream. Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling) Now start whisking the soup. Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way. Add the final tablespoon of butter. Let this cook -- below a simmer -- for 5 minutes. Do not let it boil or the soup will break. Serve at once.
Notes
- Serve sorrel soup with fresh bread and pair it with a dry white wine or a floral beer for a classic French experience.
- Temper the egg and cream mixture slowly with hot soup to avoid scrambling the eggs.
- Use fresh sorrel leaves for a bright tart flavor, and adjust seasoning with salt as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 169mg | 56% |
| Sodium | 92mg | 4% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2242IU | 45% |
| Vitamin C | 26mg | 29% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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