Fresh Springtime Wild Sorrel Soup
Author: 
Recipe type: Foraged
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Ingredients
  • 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
Instructions
  1. Sauce the onion or leek in butter or olive oil in a medium saucepan 3 to 4 minutes, or until softened.
  2. Stir in the garlic, then add the potato and water.
  3. Season with salt and pepper.
  4. Cover, and simmer 20 to 25 minutes, or until the potato pieces are very soft.
Meanwhile make the Sorrel Paste.
  5. Pulse the sorrel leaves in a food processor until finely chopped.
  6. 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.
  7. Adjust seasonings, and serve hot or cold.
  8. Alternately, add the soup directly to the sorrel paste in the food processor, and blend everything until smooth.
  9. Adjust seasonings, and reheat, if necessary.
Recipe by The Knobbly Plate at https://theknobblyplate.co.uk/2025/