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Sorrel Soup delivers springtime freshness in every bowl. The vibrant sorrel leaves add a distinctive lemony tang, perfectly balanced by velvety egg ribbons and aromatic shallots. This is my go-to soup when I want something healthy, light, and loaded with real flavor in under half an hour.
I once made this for a small spring family gathering and everyone went back for seconds. Now my relatives ask me to make it every year when sorrel hits the market stands.
Ingredients
- Sorrel leaves: about one pound fresh bright and unblemished for the classic tang and vibrant color
- Olive oil: two tablespoons use extra virgin for the richest taste
- Large shallots: two chopped these add a sweet mellow base without overpowering the sorrel
- Chicken broth: six cups choose a low sodium broth with a deep hearty flavor
- Sugar: three tablespoons just enough to mellow the natural tartness of sorrel
- Coarse sea salt: to taste this enhances every ingredient be sure to use a flaky finishing salt if you have it
- Freshly ground black pepper: also to taste adds warmth and sharpens the soup
- Large eggs: two beaten these turn into ribbons for a luxurious texture throughout
Step-by-Step Instructions
- Sauté the Shallots:
- Heat olive oil in a large pot over medium heat. Add chopped shallots cooking gently while stirring for around three to four minutes. Wait until they turn soft and translucent. This process will unlock their sweetness and build a deeply layered base for the soup.
- Cook the Sorrel:
- Add sorrel leaves to the pot. Stir gently for about two minutes. Watch as the leaves wilt down and transform from bright green to a darker shade. Their bold lemony aroma means the flavor is infusing the oil and shallots.
- Simmer the Broth:
- Pour in the chicken broth. Sprinkle in sugar sea salt and freshly ground black pepper. Increase heat to medium high to bring everything to a simmer. Reduce the heat slightly and let everything cook for ten minutes. This time helps blend the tart sorrel with the broth for a mellow balanced soup.
- Add the Eggs:
- Lower the heat to low. Slowly and steadily drizzle in the beaten eggs while stirring the soup in one direction. You will see tender egg ribbons form and float throughout the broth. Keep stirring for a minute to distribute them evenly.
- Serve and Enjoy:
- Taste and adjust salt or pepper to your liking. Serve hot right away. For extra comfort add a dollop of crème fraîche or a swirl of heavy cream. A final grind of black pepper tops it off beautifully.
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Sorrel is always my favorite green this time of year because its zippy flavor wakes up any dish. My grandmother used to add it to everything from salads to stews and I love carrying on her tradition with this simple soup whenever spring arrives.
Storage Tips
Store leftover sorrel soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to preserve the delicate texture of the egg ribbons. If freezing leave out the eggs until reheating and add them freshly when serving.
Ingredient Substitutions
If you cannot find sorrel young spinach plus a squeeze of fresh lemon juice makes a good replacement though the unique tang will be milder. Vegetable broth works beautifully for a vegetarian version and scallions can stand in for shallots if needed.
Serving Suggestions
Serve this soup as a light lunch with a slice of sourdough or a sprinkle of fresh herbs like dill or chives. For a fuller meal pair it with a wedge of quiche or a simple green salad.
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Cultural and Historical Context
Sorrel soup is traditional across Eastern Europe and France often enjoyed to celebrate the first greens of spring. Its unmistakable tang has been treasured for generations as a signal that harvest is near and heavier winter dishes can make way for lighter fare.
Frequently Asked Questions
- → What does sorrel taste like?
Sorrel has a bright, tangy flavor with pronounced lemony notes, lending freshness to soups and other dishes.
- → Can I use vegetable broth instead of chicken broth?
Yes, swapping chicken broth for vegetable broth works well and maintains a light, vibrant taste.
- → How are the eggs added for silky ribbons?
Slowly drizzle beaten eggs into the hot broth while stirring gently to create delicate cooked strands.
- → What garnish pairs best with this soup?
A dollop of crème fraîche, extra black pepper, or fresh herbs enhance both texture and flavor.
- → Can other greens be substituted for sorrel?
Spinach or chard can be used, though sorrel’s tartness is unique. Add a splash of lemon to mimic its zing.