Monday, 12 May 2014

Sorrel soup

Fresh sorrel is one of the tastiest spring greens. I love its tart sour, almost lemony, taste in soups and pies. My Mum makes fantastic pirozhki with rice, eggs and sorrel.
I really should be growing my own sorrel, as apparently it's one of the easiest herbs to grow, and it's probably not too late for this year, maybe I should give it a go. I get my supplies either from the farmer's market or Abel and Cole. Occasionally a friend of mine brings a bunch, as she says her sorrel has gone completely wild, and she has way too much to eat it all.
A vegetable soup with sorrel is a real spring treat, full of zingy flavours.

Sorrel soup (serves 4)
2 medium potatoes
1 medium carrot, sliced thinly
1 red onion, chopped
1tbsp olive oil
1 courgette
1 tomato
2 cornichons
a handful of olives (optional)
1 vegetable stock cube (or 1tbsp Marigold powdered stock)
30g sorrel
sea salt
hard-boiled eggs (optional) and Greek style yogurt, to serve with.

Chop the potatoes into biggish chunks. Put the potatoes in a pan of water, bring to boil and add a stock cube. Slice the carrots and onions thinly and give them a quick fry with 1tsp of olive oil.Put the carrots and onions in the pan with potatoes, add the sliced courgettes, cornichons and tomato. Add the olives if using. Cook for about 15 minutes. Chop the sorrel and add to the soup for the last five minutes of cooking. Season well.
Serve with a good dollop of Greek style thick yogurt or soured cream, and a hard-boiled egg (half per serving). Enjoy!


  1. This looks delicious. The hard boiled eggs aren't optional for me though they are essential;) I often stick them on lentil curries for added protein and substance.

  2. This is really unusual and looks delicious. Will give it a try.