Creamy Chilled Sorrel Soup Recipe – A Taste Of Spring
This chilled sorrel soup is a vibrant and bright green take on a classic Gazpacho, ( cold soup), and is perfect for a hot spring day! Fresh sorrel, cucumber, creamy avocado, spring onions, and garlic combine to make a really simple yet refreshing soup with buckets of spring flavor! The best part? No cooking required!
Seeking refuge from another Swedish winter, we spent some time in sunny Spain where cold soups are traditional. Often made by blending tomatoes, cucumber, peppers, onions, garlic, and olive oil.
Traditionally sorrel soup recipes are served as hot soup and are made by simmering potatoes and onions in vegetable broth or chicken stock before adding the sorrel. But I like to think of this chilled sorrel soup as being a taste of Nordic spring, captured in a bowl.
You might also enjoy this Creamy Wild Garlic And Nettle soup ( Nässelsoppa)
Sorrel
Wild sorrel is one of the first signs of spring’s return here in Southern Sweden.
- You can either forage sorrel or find it at your local farmers market or a well-stocked grocery store.
- It’s high in fiber and rich in micronutrients, including vitamin C but also contains a high amount of oxalic acid. It gives sorrel its distinctive, slightly sour taste.
- While it’s safe in moderate amounts, excessive consumption is problematic for people who suffer from kidney stones.
SERVES 2- 4
Ingredients
- 1 Large bunch of fresh sorrel leaves. I used Wood Sorrel as it was easily foraged, but you can use any variety of garden Sorrel or French sorrel.
- 1 Medium sized cucumber. You can remove the peel if you wish.
- 3 Spring Onions or a small bunch of chives.
- 1 Small garlic clove – peeled
- 1 Medium avocado
- 1/3 Cup Water – Cold
- Generous pinch of salt
- To Garnish: Finely sliced spring onions, chives, fresh dill sprigs, sorrel blossoms, feta cheese, sour cream, or salted sunflower seeds.
Equipment
You will need: a food processor or a stick blender/ immersion blender and a large bowl.
Method
- Pre-chill your bowls in the refrigerator or freezer for at least 10 minutes before serving to ensure your cold sorrel soup stays cold for longer.
- Give the sorrel a good rinse to remove any dirt. Discard any wilted or damaged leaves and roughly chop the sorrel leaves
- Wash the spring onions thoroughly and trim off the root ends.
- Peel and scoop out the flesh of the avocado, discarding the pit.
- Combine the ingredients, including the chopped sorrel in a food processor. Add a splash of water or and blend until smooth.
Gradually add more water as needed to achieve your desired soup consistency.
Serving suggestions
This soup tastes great garnished with something a little salty, like toasted and salted sunflower seeds, a sprinkle of feta cheese, or some chopped salted cashews.
Serve with a dollop of sour cream or yogurt and some crusty bread for a more filling meal.
You can also serve this soup at room temperature if you prefer and adjust the serving size depending on if serving as a starter or light meal.
Storage
Since avocados brown quickly after being cut, it’s best to enjoy this soup right away for the freshest flavor. However, if you need to store it, add a splash of lemon juice use an airtight container, and consume it within a few hours.
Variations
Feel free to experiment with adding other green vegetables, such as a handful of frozen peas, some baby leaf spinach, or some fresh parsley. You can also replace the clove of garlic with a little wild ramps or wild garlic.
You can also use red or purple wood sorrel for this recipe, the soup will of course change color accordingly.
Creamy Chilled Sorrel Soup Recipe – A Taste Of Spring
Equipment
- Food processor Or a stick blender/ immersion blender and a large bowl
Ingredients
- 2 Cups Fresh sorrel leaves You can use any variety of Sorrel.
- 1 Medium cucumber With or without peel
- 3 Spring Onions
- 1 Small Garlic clove Peeled
- 1 Medium Avocado
- ⅓ Cup Water Chilled
- ¼ Tsp Salt
To garnish
- Spring onions Sorrel blossoms, dill sprigs, chives, feta cheese, sour cream, or salted sunflower seeds to garnish.
Instructions
- Pre-chill your bowls in the refrigerator or freezer for at least 10 minutes before serving to ensure your cold sorrel soup stays cold for longer.
- Give the sorrel a good rinse to remove any dirt. Discard any wilted or damaged leaves and roughly chop the sorrel leaves
- Wash the spring onions thoroughly and trim off the root ends.
- Peel and scoop out the flesh of the avocado, discarding the pit.
- Combine the ingredients, including the chopped sorrel in a food processor. Add a splash of water or and blend until smooth.
- Gradually add more water as needed to achieve your desired soup consistency.
Notes
-This soup tastes great garnished with something a little salty, like toasted and salted sunflower seeds, a sprinkle of feta cheese, or some chopped salted cashews.
-Serve with a dollop of sour cream or yogurt and some crusty bread for a more filling meal.
-You can also serve this soup at room temperature if you prefer. Storage:
Avocados brown quickly after being cut so it’s best to enjoy this soup immediately for the freshest flavor. However, if you need to store it, add a splash of lemon juice, use an airtight container, and consume it within a few hours. Variations:
Experiment with adding other green vegetables, such as a handful of frozen peas, some baby leaf spinach, or some fresh parsley. You can also replace the clove of garlic with a little wild ramps or wild garlic.
Nutrition
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
We love foraging for sorrel and really love this soup! I hope you enjoy it too!