Sorrel Soup

The arrival of the first sorrel leaves means that summer is really on its way. This soup, with its clean, sharp flavour, comes as an early celebration of the new season.

By adding the sorrel to the soup at the last moment only, the brilliant green of the fresh leaves and their lively acidity are preserved. Be careful not to overheat the soup before serving since the green may turn to sludge brown.


  • 50 g/2 oz butter
  • 1 medium onion, chopped
  • 1 tablespoon cooked rice
  • 1.2 litres/2 pints chicken stock
  • salt
  • freshly ground black pepper
  • 225 g/8 oz fresh sorrel, well washed and dried
  • 150 ml/¼ pint double cream


Melt the butter in a pan and sweat the onion for 10 minutes. Add the rice, stock, and salt and pepper to taste. Bring to the boil and simmer gently for 15 minutes. Process the hot soup with the raw sorrel in small batches in a processor or blender. Sieve or pass through a mouli légumes to remove debris. Bring the cream to the boil in a pan and stir into the soup. Taste and adjust seasonings. If necessary, reheat briefly, without boiling, to serve.