15-minute sorrel soup

A fast and simple sorrel soup recipe that can be made with garden sorrel or sheep sorrel. You'll love the umami-lemon flavor!

Course lunch, Soup

Cuisine American, French

Keyword how to make sorrel soup, rumex recipe, sorrel, sorrel greens recipe, sorrel soup

Prep Time 5

Cook Time 10

Total Time 15

Servings large bowls

Author Aaron von Frank

4 cups chopped sorrel leaves garden sorrel, French sorrel, or sheep's sorrel will all work
2 1/2 cups water
1/3 cup diced garlic chives you can use chopped yellow onions or garlic greens as a substitute
3 Tablespoons butter
2 Tablespoons organic whole wheat pastry flour or use regular whole wheat flour
1 Tablespoon organic chicken bouillon
optional Sea salt to taste, but bouillon should add all the saltiness needed

Put soup pot on medium heat. Add butter. Once butter is melted, add diced garlic chives and cook for about 2-3 minutes, moving the leaves around to ensure even cooking.
As the chives are cooking, prepare 2 cups of warm water and whisk in 1 tablespoon of chicken bouillon. Add to pot along with chopped sorrel leaves. Cook for 5 minutes.
We have an immersion blender that we LOVE. At this point, you'll want to immersion blend the soup to completely break down the leaves into a smooth texture. If you don't have an immersion blender, transfer to a food processor, blend, then put back into pot on stove top.
Next, put 1/2 cup of room temperature water into mixing bowl and slowly whisk in 2 tablespoons of whole wheat organic pastry flour. This is your thickening agent. If you put the flour directly into the hot soup mixture, it will clump up, so this is why you're mixing it in room temperature water first. Pastry flour is lighter and more finely ground, providing a better texture for soup (substitute regular whole wheat flour if you don't have pastry). Once the flour is mixed into the water, slowly pour the mixture into the soup, whisking vigorously as you go to prevent clumping. Cook for another minute or so. Taste and add a pinch of sea salt or more bouillon if desired.
Remove from heat and serve! A spoonful of fermented dairy goes great on top of each serving (such as yogurt, milk kefir, labneh, or sour cream).