Date:16 Sep 2021

Sorrel is the most abundant looking plant in my garden at the moment.

For those that don't know sorrel, it is a hardy perennial leaf vegetable with a strong lemony flavour. In my garden it is completely neglected and seemingly impossible to kill. It pretty much looks like this year round.  Every now and then I give it a good haircut and make sorrel soup .....which is delicious.

This is really just leek and potato soup, with sorrel added for a completely different flavour.


Saute 2 chopped leeks and 3 diced shallots in butter and oil until translucent. Add 300g peeled chopped potatoes with salt and pepper to taste. Add 5 cups of veg or chicken stock and bring to the boil. Simmer for about 20mins until the potatoes are cooked. Puree with a stick blender and leave to cool. Once cool add 250g sorrel leaves - washed and with stems removed. Warm the soup to serve, without boiling to maintain the bright green colour. (If you are not bothered about the colour just add the leaves and blend once the potatoes are cooked)