Creamy Sorrel Soup

Ingredients

• 500g (1.1 lb) fresh sorrel leaves 500g (1.1 lb) fresh sorrel leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh dill for garnish Chopped fresh dill for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 4g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Wash the sorrel leaves thoroughly and remove any tough stems. Chop the leaves into small pieces.
2. 2.
   In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Sprinkle the flour over the onions and stir well to combine. Cook for a minute to remove the raw flour taste.
4. 4.
   Gradually pour in the vegetable broth while stirring continuously to avoid lumps.
5. 5.
   Add the chopped sorrel leaves to the pot and bring the soup to a simmer. Cook for about 10 minutes until the sorrel leaves are tender.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth.
7. 7.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. 8.
   Heat the soup gently over low heat until warmed through, but do not boil.
9. 9.
   Serve the Creamy Sorrel Soup hot, garnished with chopped fresh dill.

Treat your ingredients with care...

• Sorrel leaves — Ensure that the sorrel leaves are fresh and vibrant green in color. Avoid using any tough or discolored leaves as they can affect the taste and texture of the soup.

Tips & Tricks

• If you prefer a tangier flavor, you can add a squeeze of fresh lemon juice to the soup before serving.
• For a lighter version, you can substitute half of the heavy cream with sour cream or Greek yogurt.
• Garnish the soup with a dollop of sour cream or crème fraîche for an extra touch of creaminess.
• Serve the soup with a side of warm crusty bread or traditional Polish dumplings for a complete meal.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Creamy Sorrel Soup as a starter or a light lunch. It pairs well with crusty bread or traditional Polish dumplings. Garnish with chopped fresh dill for added freshness and visual appeal.

Presentation advice

Present the Creamy Sorrel Soup in individual bowls, ensuring that the vibrant green color of the soup is visible. Add a swirl of cream or a sprinkle of chopped fresh dill on top for an elegant touch. Serve with a side of warm crusty bread or traditional Polish dumplings.