Sorrel Soup

sorrel soup

Sorrel Soup

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Servings: 4
Calories: 394


  • 1 lb young sorrel leaves
  • 4 oz butter
  • 1 3/4 pints hot vegetable stock
  • 2 egg yolks pinch of cayenne
  • 1/4 pint single cream
  • salt
  • 2 slices bread


  • Wash the sorrel thoroughly several times, drain well and cut into fine strips. Keep 2 tablespoons to one side. Melt 75 g (3 oz) of the butter and braise the sorrel for a few minutes over a low heat.
  • Add the stock, cover the pan and simmer gently for 15 minutes.
  • Beat the egg yolks with the cayenne and cream, then stir in 5-6 tablespoons hot soup. Take the soup off the heat and stir
  • the egg mixture into the soup, with a little parsley. Serves 4 Strain the soup, adjust the seasoning and keep hot.
  • Fry the bread in the remaining butter until golden brown on both sides, break into pieces and add to the soup with the remaining strips of sorrel.
Calories: 394 kcal
Carbohydrates: 14 g
Protein: 6 g
Fat: 36g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 191 mg
Sodium: 1122 mg
Potassium: 71 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 4301 IU
Vitamin C: 55 mg
Calcium: 58 mg
Iron: 3 mg
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