French Style Sorrel Soup


Prep time: 
10 minutes
Cooking time: 
30 minutes


A bright, smooth wake-up call from a long winter. All it needs for a totally balanced meal is a good loaf of bread and a crisp white wine.


  • 57g unsalted butter, divided
  • 50g chopped green onions, ramps or other wild onion
  • 230g chopped sorrel, packed
  • Salt
  • 23g flour
  • 950ml chicken stock or vegetable stock
  • 2 egg yolks
  • 118ml cream


  1. Melt 3/4 of the butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.
  2. While the onions are cooking, pour the stock into another pot and bring to a simmer.
  3. Turn the heat up, add the sorrel leaves and a healthy pinch of salt to the pot with the onions and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.
  4. Whisk in the hot stock, stirring constantly. Bring this to a simmer.
  5. To finish the soup, whisk together the egg yolks and cream. Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling) Now start whisking the soup. Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way. Add the final portion of butter. Let this cook -- below a simmer -- for 5 minutes. Do not let it boil or the soup will break. Serve at once.


Photo Credit: Jonny Hughes @jonny2love
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