Sorrel Soup Recipe - How to Make French Sorrel Soup (2024)

FAQs

What is sorrel soup made of? ›

Sorrel soup is made from water or broth, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel.

Steam leaves until wilted or cook them in a little butter. Sorrel cooks and reduces in volume quickly. The cooked leaves may turn a drab khaki color. Sorrel is best served in combination with other foods.

Sorrel falls straight between herbs and greens. Use it as a leafy herb, like parsley or basil or mint, chopping it up to use in marinades and dressings, or stirring it into soups or casseroles for a bit of fresh flavor. Or, use it as a green, ripping the tender leaves into salads and stir-fries.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Broad leaf sorrel has slender, arrow-shaped leaves. French or Buckler leaf sorrel has small, bell-shaped leaves, while red-veined sorrel has a slender, tapered leaf with the namesake screaming red veins throughout.

Sorrel sort of looks like spinach; common sorrel has spear-shaped, deep green leaves, while French sorrel's leaves are a bit wavier. Both have reddish-brown flower clusters when allowed to bolt. French sorrel is said to be more mild (i.e., less sour) than common sorrel.

Pregnancy and breast-feeding: Wood sorrel is UNSAFE for both mothers and infants. Avoid use. Blood-clotting (coagulation) problems: Chemicals in wood sorrel can make blood clot too fast. Stomach or intestinal disorders: Wood sorrel can irritate the lining of the stomach and intestines and might make ulcers worse.

A. The recommended dosage of sorrel is around ½ cup of sorrel leaves, which provides about half of your daily vitamin C and vitamin A needs. It is also rich in potassium and magnesium.

It bump up the acidic quality of salads (just use less vinegar or lemon juice), and is great eaten raw. It also cooks down quickly in a sauté pan. It gets "mushy," which makes it ideal for blending into sauces and vinaigrettes. Sorrel adds some kick to this simple salad.

It's also used medicinally, as it's touted to promote healthy digestion, decrease inflammation, and treat mouth ulcers. The two most commonly grown types are known as French and common sorrel. Compared with common sorrel, the French version is less bitter and grows taller with smaller, more rounded leaves.

What food pairs well with sorrel? ›

The pungent sour flavor of sorrel is best put to use when combined with rich ingredients, as it can easily overpower milder dishes. This bold herb pairs well with fatty fishes like salmon, as well as creamy cheeses and egg dishes.

When in doubt toss a big handful of sorrel leaves into whatever green salad you're whipping up. It's lemony zing instantly livens up even the most basic of salad bowls. The zingy bite of sorrel is a fun addition to these Korean-inspired wraps, or any lettuce wrap for that matter.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

Sorrel is a great source of antioxidants, which are beneficial compounds that protect your cells from damage by neutralizing harmful free radicals. Antioxidants may help prevent many chronic conditions, including heart disease, cancer, and type 2 diabetes ( 6 ).

What is sorrel? Sorrel is a herb with a sharp, lemony flavour. Highly regarded in France, where the leaves are used in soups and sauces, sorrel can also be served with fish and egg dishes. Only the younger leaves, available in the springtime, should be used in salads.

Sorrel soup is a classic. It is a harbinger of spring all over Europe, and several versions of it exist from Scotland to France to Russia. Sorrel, like many early-spring greens, is a tonic after so many months of eating roots and preserved meats.