French Sorrel Soup

Sorrel soup is a delightful and tangy dish that offers a unique blend of flavors. This recipe guides you through the process of making a creamy sorrel soup that is both refreshing and satisfying. Sorrel, with its distinctive lemony taste, pairs perfectly with the richness of butter and cream, creating a harmonious balance of flavors. Whether you’re looking for a refreshing appetizer or a light and comforting meal, this sorrel soup is a fantastic choice.

INGREDIENTS:

• 1 quart of sorrel
• 2 tablespoons of butter
• 1 small onion, chopped fine
• 2 cups of cold milk
• 1 teaspoon of sugar
• 1 tablespoon of potato flour (or other thickening)
• 1 cup of milk
• 1 tablespoon of whipped cream

INSTRUCTIONS:

1. PREPARE THE SORREL: Begin by washing 1 quart of sorrel thoroughly. Place it in a pot of cold water.
2. BLANCH AND CHOP: After 10 minutes of cooking, remove the sorrel from the heat. Drain the sorrel and chop it finely.
3. SAUTÉ THE ONION: In a saucepan, melt 2 tablespoons of butter. Once the butter is melted, add 1 small onion, chopped finely. Sauté the onion until it becomes translucent and slightly browned.
4. ADD SORREL: Add the finely chopped sorrel to the sautéed onions. Stir the sorrel into the mixture and continue cooking for an additional three to four minutes.
5. INCORPORATE COLD MILK: Pour 2 cups of cold milk into the saucepan with the sautéed sorrel and onions. Allow the mixture to simmer for about five minutes, allowing the flavors to meld.
6. PREPARE THICKENING AGENT: In a separate container, dissolve 1 teaspoon of sugar and 1 tablespoon of potato flour (or other thickening agent) into 1 cup of milk.
7. ADD THICKENING MIXTURE: Gradually add the milk mixture with sugar and potato flour into the boiling soup. Stir continuously to prevent lumps from forming.
8. STRAIN: Once the soup is properly thickened, strain it to remove any solids or impurities.
9. REHEAT: Reheat the strained soup until it is hot but not boiling.
10. GARNISH WITH WHIPPED CREAM: Just before serving, add a luxurious touch to your sorrel soup by topping it with 1 tablespoon of whipped cream.

TIPS:

• Selecting Fresh Sorrel: Look for fresh sorrel leaves with vibrant green color and crisp texture. Avoid wilted or discolored leaves.
• Chopping Sorrel: To chop sorrel finely, stack the leaves on top of each other, roll them into a cylinder, and slice across the roll into thin strips.
• Thickening Agent: Potato flour is used as a thickening agent in this recipe. You can substitute it with other options like cornstarch or all-purpose flour if desired. Ensure you dissolve the thickening agent well to avoid lumps.
• Creamy Finish: The addition of whipped cream adds a luxurious and velvety finish to the sorrel soup. It also provides an attractive presentation. Adjust the amount of whipped cream based on your preference.
• Serve Hot: Sorrel soup is best enjoyed hot, so make sure to reheat it just before serving to preserve its delightful flavors.
• Pair with Crusty Bread: Serve the sorrel soup with crusty bread or croutons for a satisfying crunch that complements the creamy texture of the soup.
• Variations: Get creative with your sorrel soup by adding ingredients like boiled eggs, sour cream, or a drizzle of lemon juice for extra zing.

Sorrel soup is a unique and flavorful addition to your culinary repertoire. Its refreshing taste and creamy consistency make it a delightful choice for various occasions. Whether you’re savoring it as a light appetizer or enjoying it as a comforting meal, this sorrel soup recipe will surely leave a lasting impression on your taste buds.