Preparation info

  • 6

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

We love the sour taste of sorrel and can never get enough. This summery soup is a snap to throw together in the spare minutes of a busy weekend; it makes a perfect lunch or snack when cold, and a dressy first course when hot.


  • 1 cup (2 sticks) unsalted butter
  • 2 large yellow onions, peeled and thinly sliced


  1. Melt the butter in a soup pot over medium-low heat. Add the onions and garlic and cook, covered, until tender and lightly colored, about 15 minutes.
  2. Add the sorrel, cover, and cook until it is completely wilted, about 5 minutes.
  3. Add the stock, parsley, salt, pepper, nutmeg, and cayenne, and bring to a boil. Reduce the heat, cover, and simmer for 50 mi