Feb 19, 2016

Sorrel Soup with Garlic Parmesan Croutons

Prep Time: 10 mins
Cook Time: 30 mins
Sorrel is an acidic lemon-y green often classified as an herb but looks similar to spinach.

jump toRECIPE

I had never heard of sorrel until I was working for Anne Willan. Specializing in French cooking, she frequently makes sorrel soup and then freezes the leftovers to heat up any time other than when sorrel is available. She taught me about the importance of eating seasonal; it seems like common sense to eat what is fresh at the time but that is not necessarily that easy. I love making this sorrel soup during the spring.

When something is grown out of season in a hot house or shipped from somewhere else it can affect the taste and you can lose a lot of the natural flavor. While I still get cravings for things that aren’t necessarily in season I am definitely more aware of the difference.

Sorrel Soup with Garlic Parmesan Croutons

french sorrel soup with garlic parmesan croutons spread

What is Sorrel?

Sorrel is an acidic lemon-y green often classified as an herb but looks similar to spinach. It is typically available in early spring when it at it’s best, and this week I was lucky enough to find some at the Santa Monica Farmer’s Market.

How to Make Sorrel Soup with Garlic Parmesan Croutons

For the soup:

  1. Sauté onion. Heat a large heavy-bottomed pot over medium heat, add the oil and heat through. Add the butter, allow it to melt then add the onion and sauté until tender, about 8 minutes.
  2. Add potatoes and sorrel. Add the potatoes and cook, stirring occasionally, until the potatoes are golden brown, about 8 minutes. Add the sorrel and cook until wilted, about 2 minutes. Add the chicken stock and stir to combine.
  3. Cook soup. Lower the heat to medium-low, cover the pot and cook until the potatoes are fork tender, about 30 minutes. Remove the soup from the heat and let cool.
  4. Blend soup. Working in batches, puree the soup in a blender on high until smooth. Return the soup to the pot, season with salt and pepper to taste then whisk in the cream.

For the garlic Parmesan croutons:

  1. Toss croutons in oil. Heat the oven to 350°F. Slice the loaf of bread into 1-inch slices. Cut the slices into 1-inch cubes. Add to a large bowl and toss with olive oil and garlic. Make sure all of the pieces are lightly coated. Add more of the oil if needed. Season with salt and pepper, to taste.
  2. Bake croutons. Spread the croutons in a single layer on an aluminum foil-lined baking sheet. Bake for 15 minutes, until the croutons are crisp and golden brown.
  3. Toss croutons with cheese. Remove from the oven and add back to the mixing bowl. Toss the croutons with the Parmesan cheese then spread out again on the aluminum foil in a single layer.
  4. Continue to bake. Continue to bake the croutons until the cheese has melted, about 5 minutes. Remove from oven and let cool.

For serving:

  1. Assemble and serve. Ladle into the soup into warmed bowls and serve hot topped with the garlic Parmesan croutons.
french sorrel soup

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

French Sorrel Soup with Garlic Parmesan Croutons

Print Pin
Prep Time 10 mins
Cook Time 30 mins
Serves 4

Ingredients:

For the soup:

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion
  • 1 pound russet potatoes, peeled and thinly sliced
  • 9 ounces sorrel, stems removed and roughly chopped
  • 4 cups chicken stock
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • ½ cup heavy cream

For the garlic Parmesan croutons:

  • ½ day old loaf French bread
  • ¼ cup extra-virgin olive oil, additional if needed
  • 1 clove garlic minced
  • Kosher salt as needed
  • Freshly ground black pepper as needed
  • 2 tablespoons grated Parmesan

Instructions:

For the soup:

  • Heat a large heavy-bottomed pot over medium heat, add the oil and heat through. Add the butter, allow it to melt then add the onion and sauté until tender, about 8 minutes.
  • Add the potatoes and cook, stirring occasionally, until the potatoes are golden brown, about 8 minutes. Add the sorrel and cook until wilted, about 2 minutes. Add the chicken stock and stir to combine.
  • Lower the heat to medium-low, cover the pot and cook until the potatoes are fork tender, about 30 minutes. Remove the soup from the heat and let cool.
  • Working in batches, puree the soup in a blender on high until smooth. Return the soup to the pot, season with salt and pepper to taste then whisk in the cream.

For the garlic Parmesan croutons:

  • Heat the oven to 350°F. (180ºC) Slice the loaf of bread into 1-inch slices. Cut the slices into 1-inch cubes. Add to a large bowl and toss with olive oil and garlic. Make sure all of the pieces are lightly coated. Add more of the oil if needed. Season with salt and pepper, to taste.
  • Spread the croutons in a single layer on an aluminum foil-lined baking sheet. Bake for 15 minutes, until the croutons are crisp and golden brown.
  • Remove from the oven and add back to the mixing bowl. Toss the croutons with the Parmesan cheese then spread out again on the aluminum foil in a single layer.
  • Continue to bake the croutons until the cheese has melted, about 5 minutes. Remove from oven and let cool.

For serving:

  • Ladle into the soup into warmed bowls and serve hot topped with the garlic Parmesan croutons.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings

Rate + Review

WHAT DID YOU THINK OF THIS RECIPE?

Your email address will not be published.

Recipe Rating