Wisconsin Sorrel Soup
Try Wisconsin sorrel soup! The second week of May, I received a bunch of sorrel in my CSA box. The tip sheet recommended using it in French sorrel soup.
When I read the recipe for French sorrel soup, I decided I wanted to make a healthier version - thus the low fat and creamy Wisconsin sorrel soup was born.
Prep time: 30 min; Total time: 30 min
Ingredients
- 2 tbsp. flour
- 2 tbsp. extra virgin olive oil
- 1 onion, diced (optional)
- 2 cloves garlic, minced (optional)
- 1 bunch sorrel
- 2 potatoes, diced
- 4 c. vegetable broth
- 1-2 c. soy milk or low fat milk
- Salt and pepper to taste
Begin by making a roux. Mix together flour and extra virgin olive oil in a saucepan over medium high heat. Once it is mixed, add onions and saute until they are translucent. Add garlic and potatoes. Cover the saucepan.
After about 5 min, add broth and sorrel. Bring the soup to a rolling boil and then reduce the heat.
In batches, puree the soup in a blender. Last, add milk or soy milk and add the salt and pepper to taste.
Tips
When you make a soup with a roux, the soup will thicken up. However, you will not
know how thick your soup will get until after it boils.
I usually make soups using onions and garlic but I tried making this without them (I ran out one day) and it tasted potato-y but still delicious.
I strongly recommend using German Butterball potatoes. They will give you a much creamier and tastier soup than other varieties of potatoes.
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