Sorrel Soup

Sorrel is often considered less of a vegetable and more of a herb. It has an acidic tang – more marked in the older leaves than the young ones – which comes from oxalic acid. If you have rheumatism, gout, arthritis, kidney stones, it is best to avoid sorrel. However, you can substitute spinach, silverbeet or rainbow chard in this recipe for an equally delicious soup.

If you can, make your own chicken stock. It will give much more depth of flavour. You’ll often find chicken frames available from a butcher or on sale at the supermarket. You can also use the leftover carcase from a roasted chicken, or simmer a whole chicken or chicken pieces with some celery, onion and carrot, and use the cooked flesh for a chicken salad, sandwiches or a dish like Chicken Divan and the strained stock for this recipe.

Sorrel Soup

2 medium leeks
1 tablespoon vegetable oil
1 tablespoon butter
1 bunch sorrel (about 120g) or 1 bunch spinach
1 litre chicken stock
salt and freshly ground white pepper

Clean and thinly slice the white part of the leeks. Heat the oil and butter in a large saucepan and gently sauté the leeks until they are soft and tender.

Meanwhile rinse the sorrel leaves (or spinach), pat them dry, then add to the leeks, stirring until wilted. Add the chicken stock, bring to the boil then turn back the heat and simmer for 15 minutes. 

Process till smooth in a food processor or use a stick blender. Push through a sieve for extra smoothness. Adjust the seasoning as required.

The soup may be reheated or served chilled.  Garnish as you wish – maybe with some lightly whipped cream or light sour cream and a few snipped chives, or with some croutons.