Recipes > Soup > Sorrel Soup > Sorrel Soup

Sorrel Soup


  • 1 quart of sorrel
  • butter
  • flour
  • 3 pints of beef or veal stock
  • 2 eggs


Pick off the stems and wash the leaves of the sorrel, boil in salted water, drain and chop fine, mix butter and flour in a saucepan and when the butter is melted turn in the sorrel and let cook for a couple of minutes. Add the beef or veal stock well seasoned and stir until it boils. Just before serving beat up the eggs and turn over them the boiling soup, which will cook them sufficiently. A sliced onion, or a few blades of chives boiled with the sorrel is a welcome flavor occasionally, also the stock may be half meat stock and half cream or milk.


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Vaughan's Vegetable Cook Book (1919).

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