- Knob of butter
- 2 onion, chopped
- 2 large potato (Maris Piper or King Edward), peeled & chopped
- 1500ml chicken stock
- 1kg wild sorrel, washed
- 200ml sour cream
- salt, pepper
Sorrel Soup
Kevin Kindland
3rd May 2015
Sorrel Soup
Sorrel soup is characterized by its sour taste due to oxalic acid (called "sorrel acid" in Slavic languages) present in sorrel. The "sorrel-sour" taste may disappear when sour cream is added, as the oxalic acid reacts with calcium and casein.
Ingredients
Method
1. Melt the butter, and add the onion, cooking on medium heat until the onion is soft but not coloured.
2. Add the potatoes and seasoning, stirring for a few seconds. Pour in the chicken stock and cook until the potatoes are almost cooked through.
3. Add the sour cream, sorrel and cook for a further 2-3 minutes. Blitz the soup using a blender or hand mixer. Season to taste
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