Sorrel Soup Recipe

In France, a favored use of sorrel is for soup. Try this soup recipe; it’s quick to prepare and always tastes even better the next day.

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


  1. 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.)
  2. Add the chopped sorrel leaves, and stir. When the leaves appear melted, add the onion, and stir to mix.
  3. Add the flour, and mix until smooth.
  4. 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.
  5. 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.
  6. Add the noodles, and cook 10 to 12 minutes, or until noodles are soft.
  7. Add the milk or cream just before serving.

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