Sorrel Soup

Name: Sorrel Soup (Soupe à l’Oseille)
Yield: Servings: 4
Cuisine: French
Ingredients: 6 ounces sorrel (tender, newly formed leaves—if older, they should be parboiled for a couple of seconds before being put to stew in butter); ½ cup heavy cream; 6 tablespoons butter; Handful chervil leaves (if available) or chopped chives; 1 pound potatoes, quartered lengthwise, finely sliced; Salt; 1 quart boiling water; Pepper; 1 large sweet onion, finely chopped

Soupe à l’Oseille

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

A handful of shredded sorrel, young and tender, will brighten any vegetable or herb soup with its light, clean acidity. A recipe for the academic, but lovely, Germiny, rich, creamy, and egg-yolk-bound, is given in The French Menu Cookbook.

Hot, I prefer this soup unpuréed but, made into a fine purée, the terminal addition of butter eliminated, strengthened a bit in cream, and served chilled, it is another and equally good thing.