Discover the vibrant taste of Springtime Sorrel Soup, a refreshingly tangy and quick-to-make dish perfect for ushering in the warmer months. This easy recipe is your gateway to a delicious and health-conscious meal that’s ready in under an hour.
Key Ingredients for Springtime Sorrel Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 pound fresh sorrel leaves, tough stems removed and roughly chopped
- 1 medium potato, peeled and diced into ½-inch pieces
- ½ cup heavy cream (or full-fat coconut milk for a dairy-free option)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional garnishes: fresh dill, a dollop of sour cream or Greek yogurt, a sprinkle of chives
How to Make Springtime Sorrel Soup
This Springtime Sorrel Soup is incredibly easy to prepare, making it a weeknight wonder. Its bright, lemony flavor, coupled with the tender potato, creates a wonderfully satisfying and light meal. The soup comes together in about 35 minutes, offering a burst of spring freshness without a lengthy cooking time.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Simmer Potatoes: Pour in the vegetable broth and bring it to a simmer. Add the diced potato to the pot. Reduce the heat to low, cover, and let it simmer for about 10-15 minutes, or until the potatoes are fork-tender.
- Wilt the Sorrel: Add the chopped sorrel to the simmering broth. Stir it in and cook for just 2-3 minutes, or until the leaves have wilted down considerably. Sorrel cooks very quickly, so avoid overcooking it to preserve its vibrant color and tangy flavor.
- Blend for Creaminess: Carefully transfer the soup mixture to a blender. You can do this in batches if your blender is not large enough. Blend until the soup is smooth and creamy. If you prefer a chunkier soup, you can reserve some of the potato before blending and stir it back in afterward. For an ultra-smooth soup, you can also use an immersion blender directly in the pot.
- Add Cream and Season: Return the blended soup to the pot over low heat. Stir in the heavy cream (or dairy-free alternative) until well combined. Heat gently without boiling. Season generously with salt and freshly ground black pepper to taste. The sorrel is naturally tart, so you might not need much acid, but taste and adjust as needed.
- Serve: Ladle the hot Springtime Sorrel Soup into bowls. Garnish with fresh dill, a dollop of sour cream or Greek yogurt, or a sprinkle of chopped chives, if desired. Serve immediately.
Why You’ll Love This Springtime Sorrel Soup
You’ll adore this Springtime Sorrel Soup for its incredibly bright and zesty flavor, a welcome change from heavier winter fare. Its star ingredient, sorrel, provides a unique lemony tang that’s both refreshing and invigorating, making it a standout dish compared to a more traditional potato soup. Plus, this homemade version is remarkably budget-friendly, especially when sorrel is in season and readily available.
The vibrant fresh herbs and optional creamy garnishes elevate this simple soup into something truly special, transforming humble ingredients into a culinary delight. It’s the perfect way to celebrate the bounty of spring and a comforting yet light meal that will leave you feeling satisfied and nourished. Give this delightful Springtime Sorrel Soup a try – your taste buds will thank you!
Storing and Reheating Tips
- Refrigeration: Store leftover Springtime Sorrel Soup in an airtight container in the refrigerator for up to 3-4 days. The vibrant green color may fade slightly over time, but the flavor will remain excellent.
- Freezing: This soup freezes beautifully. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags, leaving a little headspace for expansion. Frozen soup is best consumed within 2-3 months for optimal quality.
- Reheating: To reheat refrigerated soup, gently warm it in a saucepan over low heat, stirring occasionally, until heated through. Avoid boiling to maintain the creamy texture and fresh flavor. For frozen soup, thaw it overnight in the refrigerator, then reheat as directed above. If reheating directly from frozen, you can also do so in a saucepan over very low heat, stirring frequently, or in a microwave-safe dish at 50% power until hot.
Final Thoughts
This Springtime Sorrel Soup is a delightful testament to the power of simple, fresh ingredients. We encourage you to embrace its zesty charm and try this quick and satisfying recipe at home to welcome the season with open arms and a delicious bowl of goodness.
Springtime Sorrel Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
- Pour in the vegetable broth and bring it to a simmer. Add the diced potato to the pot. Reduce the heat to low, cover, and let it simmer for about 10-15 minutes, or until the potatoes are fork-tender.4 cups vegetable broth, 1 medium potato
- Add the chopped sorrel to the simmering broth. Stir it in and cook for just 2-3 minutes, or until the leaves have wilted down considerably. Sorrel cooks very quickly, so avoid overcooking it to preserve its vibrant color and tangy flavor.1 pound fresh sorrel leaves
- Carefully transfer the soup mixture to a blender. You can do this in batches if your blender is not large enough. Blend until the soup is smooth and creamy. If you prefer a chunkier soup, you can reserve some of the potato before blending and stir it back in afterward. For an ultra-smooth soup, you can also use an immersion blender directly in the pot.
- Return the blended soup to the pot over low heat. Stir in the heavy cream (or dairy-free alternative) until well combined. Heat gently without boiling. Season generously with salt and freshly ground black pepper to taste. The sorrel is naturally tart, so you might not need much acid, but taste and adjust as needed.½ cup heavy cream, salt, freshly ground black pepper
- Ladle the hot Springtime Sorrel Soup into bowls. Garnish with fresh dill, a dollop of sour cream or Greek yogurt, or a sprinkle of chopped chives, if desired. Serve immediately.fresh dill, dollop of sour cream or Greek yogurt, sprinkle of chives