A classic and simple recipe for sorrel soup

Visit your favorite farmers market to buy sorrel for this springtime recipe.

News logo for Food Forum. 20220418

News logo for Food Forum. 20220418

The last time I had sorrel was…never.

Reader Mark Bothwell may very well change that with this sorrel soup recipe. Its simplicity is sure to bring out the bright lemony flavor of the green plant’s leaves.

“For me, nothing says springtime like sorrel,” Bothwell said. “Sorrel’s delicate green leaves, with their bright citrus-like sour tang, are among the first green vegetables to appear in the spring.”

Fun fact time: Sorrel is in the same family as rhubarb (Polygonaceae).

OK, back to the recipe.

Bothwell warns you likely won’t find sorrel in your big box grocery store. Instead, he recommends going to your local farmers market (it’s a good thing we published that farmers market guide a few weeks ago). I scoped out a few vendors online and found sorrel listed on High & Dry Farm’s website. They are at the Snohomish Farmers Market every Thursday. I’m sure other markets throughout Snohomish County will be selling sorrel as well.

Sorrel Soup

1 pound fresh sorrel leaves

1 medium yellow onion, diced

4 tablespoons unsalted butter

1 pinch salt, or to taste

1 quart stock (chicken or vegetable)

2 egg yolks (optional)

1 pinch nutmeg (optional)

Strip tender part of sorrel leaves from the stalks. Melt butter in large saucepan, then add onion and saute until translucent. Add sorrel leaves and stir briefly until wilted. Add stock, salt and nutmeg (if using). Heat to a simmer and stir occasionally to prevent sticking

Allow soup to cool slightly, then process briefly in a food processor or using an immersion blender. Reheat to slightly below simmer.

If additional richness is desired, whisk egg yolks in a bowl with a fork, then stir into soup before serving.

Talk to us

> Give us your news tips.

> Send us a letter to the editor.

> More Herald contact information.

More in Food & Drink

This image shows a larger adaptation of the Israeli dish shakshuka from Molly Gilbert's "Sheet Pan Suppers." (Molly Gilbert via AP)
To feed a crowd for Easter brunch, these chefs suggest baking your eggs

Molly Gilbert shares her take on a traditional Israeli dish while Lauren Lane offers up her version of an egg casserole.

Downtown Edmonds is a dining destination, boasting fresh seafood, Caribbean-inspired sandwiches, artisan bread and more. (Taylor Goebel / The Herald)
What to eat on a foodie day trip to Edmonds

From doughnuts for breakfast to sushi for dinner, here are four absolute winners worth a food lover’s day trip to Edmonds.

Irish Guinness stew with mashed potatoes, soda bread and -- of course -- a pint of Guinness. (Quil Ceda Creek Casino)
Don’t wait for St. Paddy’s Day 2025 to cook up this Irish stew

This take on traditional Irish stew from a Quil Ceda Creek Casino chef is a delicious and practical way to feed the whole family.

This April 2019 image shows a recipe for chipotle sliders with a colorful lettuce slaw and blue cheese dressing in New York. (Cheyenne Cohen via AP)
These mini-burgers are delectable, adorable and inhalable

And they might just be perfect if you’re hosting a gathering to watch the college basketball tournament on TV.

The O'Donnell family pose for a photo in one of the Shawn O'Donnell's restaurants. Left, Tina O'Donnell, Shawn O'Donnell, Shawn O'Donnell Jr. and Sophie Taylor.
The best Irish food and drink in Snohomish County

Looking for somewhere to celebrate St. Patrick’s Day? Herald readers have you covered.

Fresh coffee beans at Vista Clara Coffee on Tuesday, Jan. 9, 2024 in Snohomish, Washington. (Olivia Vanni / The Herald)
To Your Table: Snohomish coffee roaster is a piece of Seattle coffee history

Vista Clara Coffee Roasters delivers fresh beans backed by decades of expertise.

Lead cook Wes Bazin, who has worked at Totem Family Diner on-and-off for more than a decade, puts a #13 up in the window during lunch service at Totem Family Diner on Saturday, Jan. 14, 2023, in Everett, Washington. Totem is one of countless restaurants nationwide feeling the pressure from increased prices and a lower supply of eggs. (Ryan Berry / The Herald)
Rise and Dine: The best breakfast in Snohomish County

You voted. We tallied. Here are the results.

A table setting inside the Grouchy Chef on Sunday, March 3, 2024 in Mukilteo, Washington.(Annie Barker / The Herald)
Mukilteo’s one-of-a-kind Grouchy Chef is hanging up his apron

Takayuki Masumoto, “who absolutely brooks no nonsense from his patrons,” is looking for a buyer. Name not included.

Some posh cooks shunning vegetable oil

Concerns about vegetable oils are driving elite chefs and the affluent to products said to be healthier. Can ordinary home cooks afford to follow?

Tom Ceurvorst picks up his food order at Big Chicken on Thursday, Aug. 10, 2023 in Mukilteo, Washington. (Olivia Vanni / The Herald)
Free ice cream Wednesday for Shaq’s birthday at Big Chicken in Mukilteo

Sign a card for the NBA Hall of Famer and restaurant founder. Shaquille O’Neal turns 52 on March 6.

El Chavito Dulceria owner Nicky Monroy, left, and Eddie Lopez on Wednesday, Feb. 14, 2024 in Lynnwood, Washington. (Olivia Vanni / The Herald)
Indulge your inner child’s sweet tooth at Dulceria El Chavito in Lynnwood

We asked the owners of this new Latin-American shop about their roots, owning a business and their favorite snacks.

A latte is made at Narrative Coffee on Oct. 4, 2018 in Everett, Wa. (Olivia Vanni / The Herald)
Where to get the best coffee in Snohomish County

Need a pick-me-up? Over 1,000 Herald readers voted on the best cup of joe.

Support local journalism

If you value local news, make a gift now to support the trusted journalism you get in The Daily Herald. Donations processed in this system are not tax deductible.