Sorrel Soup Recipe - How to Make French Sorrel Soup (2024)

FAQs

What is sorrel soup made of? ›

Sorrel soup is made from water or broth, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel.

It has a sour, lemon-like flavor and is often featured in dishes like soups, stews, and curries. It's also used medicinally, as it's touted to promote healthy digestion, decrease inflammation, and treat mouth ulcers. The two most commonly grown types are known as French and common sorrel.

Cook sorrel in the same way as spinach, lightly steamed or boiled. Sorrel stalks can be cooked like rhubarb. The acidity of sorrel is tamed by cooking in butter or cream or by topping sorrel with a cream sauce. Sorrel soups are commonly thickened with eggs and cream.

It bump up the acidic quality of salads (just use less vinegar or lemon juice), and is great eaten raw. It also cooks down quickly in a sauté pan. It gets "mushy," which makes it ideal for blending into sauces and vinaigrettes. Sorrel adds some kick to this simple salad.

Broad leaf sorrel has slender, arrow-shaped leaves. French or Buckler leaf sorrel has small, bell-shaped leaves, while red-veined sorrel has a slender, tapered leaf with the namesake screaming red veins throughout.

Sorrel sort of looks like spinach; common sorrel has spear-shaped, deep green leaves, while French sorrel's leaves are a bit wavier. Both have reddish-brown flower clusters when allowed to bolt. French sorrel is said to be more mild (i.e., less sour) than common sorrel.

Children: It is UNSAFE give wood sorrel to children. It contains crystals made of oxalic acid that can damage the organs. One four-year old child died after eating rhubarb leaves, which also contain oxalic acid. Pregnancy and breast-feeding: Wood sorrel is UNSAFE for both mothers and infants.

Sorrel is a nutritional powerhouse, providing significant amounts of important micronutrients, including vitamin A, a fat-soluble vitamin that helps you to maintain healthy vision, skin, immune function, growth, and reproductive health and vitamin C, an important antioxidant that helps the body resist infection.

Rumex alpestris) is a plant in the buckwheat family, used as a culinary herb. Its common names include French sorrel, buckler sorrel, shield-leaf sorrel, and sometimes the culinary name "green-sauce". L. Acetosa scutata (L.)

It is also delicious with smoked or oily fish like salmon or mackerel. Sorrel is classically paired with cream, sour cream, or yogurt. This adds a vibrant green color and tartness to these plain items as their fatty creaminess tames the sharp flavor of the sorrel. Sorrel is also a great addition to other cooked greens.

How much sorrel is safe per day? ›

The recommended dosage of sorrel is around ½ cup of sorrel leaves, which provides about half of your daily vitamin C and vitamin A needs. It is also rich in potassium and magnesium.

Improved digestion: Sorrel is a good source of fiber, which helps to promote healthy bowel movements and digestion. It may help to reduce constipation, and can also help in preventing heart disease by reducing cholesterol.

Sorrel, also known as roselle, has been studied for its antimicrobial, anti-inflammatory, and antioxidant capacity [17–20].

Most people use clove and cinnamon to flavor their sorrel. I've even seen people add bay leaf. I'm simple and I like the simple flavor of cinnamon in my sorrel. But you could add clove and or a bay leaf when boiling if you like those flavors.

Younger smaller leaves are the best for salads, all leaves can be used but the flower stem leaves can become a little bitter.

Sorrel is a highly nutritious, low-fat source of carbs and protein, high in fiber and several nutrients. Sorrel contains a large amount of vitamin A, vitamin C, magnesium, and iron. It also provides potassium, manganese, and B vitamins.

sorrel, any of several hardy perennial herbs of the buckwheat family (Polygonaceae) that are widely distributed in temperate regions and cultivated for their edible leaves. Sorrel leaves are typically pungent and sour and derive their flavour from oxalic acid.

What is sorrel? Sorrel is a herb with a sharp, lemony flavour. Highly regarded in France, where the leaves are used in soups and sauces, sorrel can also be served with fish and egg dishes. Only the younger leaves, available in the springtime, should be used in salads.