Vegetarian Sorrel Soup Recipe

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Photo courtesy Rob Cardillo
Vegetarian sorrel soup is a great way to make use of the garden green, sorrel.
4 to 6 servings SERVINGS


  • 1 cup tart apples, chopped and seeded (‘Granny Smith’ recommended)
    1 cup celery, chopped
    1 cup parsnip, chopped and pared
    2 tbsp flour
    8 cups water
    4 ounces fresh sorrel, stripped of stems
    1 cup light cream
    1 tbsp spearmint, minced
    2 tsp salt
    Parsley, chervil or mint, minced (optional garnish) 


  • Add apple, celery, parsnip and flour to a deep saucepan with 4 cups boiling water. Cover and stew over medium-high heat for 25 minutes or until ingredients are tender. Add sorrel, cream and spearmint. Purée in a blender or food processor until mixture is reduced to a light green pulp. Return to stewing pan, add 4 cups water, and bring to a gentle boil. Whisk until thick, season with salt, then serve hot or cold. Use minced parsley, chervil or mint as a garnish.

The intensity of sorrel flavors varies from place to place, depending on soil, rainfall and exposure to sun. The sunnier, hotter and drier the location, the more intense the lemony flavor will be. If you want to reduce its sourness when cooking, use it with salt or fat (as in cream), rather than sugar.

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