Photo by Stocksy/Harald Walker
There are many variations of sorrel soup (Soupe à l’oseille), but this recipe is Michèle’s family’s favorite, and close to most recipes in French cookbooks.
Yield: 4 servings.
- 2 tablespoons butter or 1-1⁄2 tablespoons olive oil
- 1 cup finely chopped sorrel leaves, washed and dried
- 1 onion, chopped
- 1 tablespoon flour
- 1 quart hot water or chicken stock
- 2 potatoes, diced
- 1 tablespoon salt
- 1⁄4 cup fine soup noodles
- 1 cup milk or 1 tablespoon heavy cream
- In a heavy soup pot, melt the butter over medium heat.(Don’t use an aluminum pot, because of the high acidity of the sorrel.)
- Add the chopped sorrel leaves, and stir. When the leaves appear melted, add the onion, and stir to mix.
- Add the flour, and mix until smooth.
- Add the water or chicken stock gradually, stirring gently until the mixture is smooth. Bring to a boil, and add the potatoes and salt. Cover, and lower the heat. Simmer until the potatoes are done, about 20 minutes.
- Use a hand-held blender to puree the soup in the pot, or transfer to a blender and blend until smooth. Return to soup pot.
- Add the noodles, and cook 10 to 12 minutes, or until noodles are soft.
- Add the milk or cream just before serving.