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
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. This soup freezes beautifully; best consumed within 2-3 months. Reheat gently over low heat, avoiding boiling.
