I can see why the French love this soup! A special, delicious soup with a taste all its own. This is a definite must-make over and over again! You can use any sorrel you like in making this recipe, sheep's sorrel, wood sorrel, or garden sorrel. Serve hot or chilled. Drizzle with a little cream and garnish with a sprig of sorrel and serve with a fresh green salad.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
10 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a stockpot over low heat until it begins to shimmer; add garlic. Cook, stirring occasionally, until fragrant, about 1 minute. Add sorrel and cook, stirring occasionally, until leaves are wilted and turn from bright green to a dull, khaki color, 3 to 4 minutes.

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  • Place potatoes, vegetable stock, salt, thyme, and pepper into the pot. Bring mixture to a boil, about 5 minutes. Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes. Remove from heat; let cool 10 minutes.

  • Pour in half-and-half. Blend mixture with an immersion blender until smooth. Taste and adjust salt if desired.

Cook's Note:

You can use dried thyme instead of fresh, if desired.

Nutrition Facts

433 calories; protein 8.5g; carbohydrates 46.3g; fat 24.6g; cholesterol 44.8mg; sodium 781.7mg. Full Nutrition
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