Recipes > Soup > Sorrel Soup > Another Sorrel Soup

Another Sorrel Soup


  • 1 tablespoonful of breadcrumbs
  • milk
  • 3 medium potatoes
  • handful of well washed sorrel
  • sprig or two of chervil
  • lump of butter
  • pepper
  • salt


Take breadcrumbs, moisten them in milk in a pan, then add as much water as you require. Throw in potatoes, sorrel, and chervil, butter, pepper, and salt. Bring to the boil, simmer for quarter of an hour, pass through a tammy, heat again for ten minutes and serve burning hot.


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Attributed to Esperance.


The Belgian Cookbook (1915).

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