Soupe à l'Oseille (Sorrel Soup)

A bright, lemony French soup of fresh sorrel in a creamy potato base, finished with an egg yolk liaison.

TIME BREAKDOWN
Prep: 15 min
Cook: 30 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 30g unsalted butter
  • 1 onion, finely chopped
  • 1 medium potato, peeled and diced
  • 800ml light chicken stock
  • 200g fresh sorrel leaves, stalks removed (from specialist greengrocers, farm shops or online, or grow your own)
  • 2 egg yolks
  • 100ml double cream
  • Salt and white pepper to taste
  • Fresh chervil or chives, to serve

Method

  1. Melt the butter in a large pan over a low heat and cook the onion for 8 minutes until soft but not coloured.

  2. Add the potato and stock, bring to the boil, then simmer for 15 minutes until the potato is tender.

  3. Add the sorrel and stir for 1 to 2 minutes until the leaves collapse and turn an olive green. Blend until smooth with a stick blender.

  4. Whisk the egg yolks and cream together in a bowl. Stir in a ladleful of the hot soup, then pour the mixture back into the pan.

  5. Heat gently for 2 to 3 minutes, stirring constantly, until slightly thickened. Do not allow the soup to boil or the egg will scramble.

  6. Season with salt and white pepper and serve topped with chervil or chives.