Wild sorrel, with its arrow-shaped leaves and vibrant green hue, is a forager’s treasure that brings a zesty brightness to any dish. Its flavour is immediately striking—tangy, lemony, and refreshingly tart, like a burst of citrus on the tongue. There’s a crisp, green edge to it, reminiscent of young spinach but laced with a sharper, more vivacious acidity that wakes up the palate. This natural sourness comes from oxalic acid, which gives sorrel its signature bite, not unlike the zest of rhubarb or the tang of green apples.
When cooked into soup, sorrel transforms. The raw leaf’s brightness mellows into a silken, earthy depth, but the lemony undertone remains, lending the dish a gentle sharpness that cuts through creamy bases beautifully. It adds complexity without heaviness—a vibrant note that dances across the taste buds. Imagine the grassy warmth of spring, kissed by a hint of citrus rain. The soup gains an almost velvet-like texture when pureed, while the sorrel’s acidity balances rich ingredients like potatoes, leeks, or a splash of cream.
In this way, sorrel acts both as a bold flavour and a subtle enhancer. It awakens the senses, conjuring images of dew-covered meadows and forest clearings. There’s something wild and ancient in its taste—primal, clean, and invigorating. It’s a reminder that food from the earth can be both nourishing and thrilling, with a taste that sings of nature’s own pantry. Wild sorrel soup, therefore, is more than a dish; it’s a sip of spring’s essence, wrapped in the comforting warmth of a rustic meal.
- Soup Base
- 1 small onion or leek (white part), chopped (1/2 cup)
- 1 Tbs. butter or olive oil 1 small clove garlic, minced
- 1 medium baking potato or ½ lb. (8 oz.) Yukon gold potatoes, peeled and diced
- 3 cups water or broth
- Sorrel Paste
- 4 cups sorrel leaves (3 oz./90 g.), stems trimmed
- 2 Tbs. (1 oz./30 g.) softened butter or olive oil
- Sauce the onion or leek in butter or olive oil in a medium saucepan 3 to 4 minutes, or until softened.
- Stir in the garlic, then add the potato and water.
- Season with salt and pepper.
- Cover, and simmer 20 to 25 minutes, or until the potato pieces are very soft. Meanwhile make the Sorrel Paste.
- Pulse the sorrel leaves in a food processor until finely chopped.
- Add the butter or olive oil, and process until a smooth paste forms. Puree the soup with an immersion blender until smooth, then stir in the sorrel paste.
- Adjust seasonings, and serve hot or cold.
- Alternately, add the soup directly to the sorrel paste in the food processor, and blend everything until smooth.
- Adjust seasonings, and reheat, if necessary.
