Sorrel Soup

Potage a la Bonne Femme, ou Soupe a l’Oseille

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Sorrel Soup, or Soupe a I’Oseille, is a popular Creole Soup much prized for its cooling properties. The Indians gather near Bayou Lacombe the Sorrel and bring it to New Orleans, and sell it in the French Market. It is also grown in the home garden by many Creoles. The leaves only are used in making Soup or Purees.


  • A Bunch of Fresh Sorrel
  • 3 Quarts of Boiling Water
  • A Cupful of Cream, or Rich Milk
  • A Cupful of Mashed Potatoes
  • 4 Egg Yolks
  • 3 Sprigs of Parsley
  • 3 Leaves of Lettuce
  • An Onion
  • A Tablespoonful of Butter
  • 2 Tablespoonfuls of Flour
  • A Pinch of Nutmeg
  • Salt and Pepper to Taste


Wash the leaves and stem them the entire length of the leaf. Then chop them fine until you have a quantity equal to a pint or two teacupfuls. Chop the other vegetables and put these and the Sorrel into a saucepan with the butter; cover and let them stew gently for ten minutes, and then add the flour which has been well mixed with a little water. Pour gradually, stirring always, into the three quarts of boiling water. Beat the yolks of the eggs and mix with a little cream or milk in a tureen. Rub the rest of the cream or milk smooth with the mashed potato and put into the Soup; add the seasonings. Prepare toast in the form of dice, rubbing them first with the raw onion, and pour some of the boiling Soup over the eggs in the tureen and mix very carefully. Put in the pieces of toast, and then add the remainder of the Soup. Cover and stand five minutes in a warm oven, and serve hot.