Sorrel Soup


Rich, strong-flavored soup. We call this weed soup as sorrel grew like weeds. Adjust quantities of sorrel, stock, cream (or evaporated milk) to taste.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
6 servings


  • 3 cups vegetable broth

  • 2 tablespoons uncooked white rice

  • 1 bunch sorrel, stemmed and rinsed

  • ½ cup heavy cream

  • salt and pepper to taste


  1. In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.

  2. Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

Cook's Note:

You may substitute chicken broth for the vegetable broth, if you like.

Nutrition Facts (per serving)

112 Calories
8g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 112
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 23%
Cholesterol 27mg 9%
Sodium 239mg 10%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 2g
Vitamin C 4mg 18%
Calcium 84mg 6%
Iron 1mg 4%
Potassium 77mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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