Sorrel Soup is a good example of thrifty Yorkshire cooking. The main ingredient costs nothing – is there in the wild for the taking – and produces a decent soup. The young leaves, collected in Spring and early summer, are best used (in salads, too), and here’s a 1957 recipe from the Yorkshire W.I.
Ingredients
- 1 oz (28g) butter
- 1 large onion
- 1 good handful young sorrel leaves
- 3 large potatoes
- Seasoning
- Water or vegetable stock
Method
- Melt the butter and add finely chopped onion
- Cook over a low heat for a few minutes
- Add the washed and chopped sorrel leaves and thinly cut potatoes
- Cook all together in the butter, stirring all the time
- Cover with water or stock, add seasoning and simmer until tender.
- Sieve if preferred, and if it is too thick add more stock, or if water has been used, a little milk.
Source: Yorkshire W.I. Recipe Book (1957) reprinted 1981. Yorkshire Federation of Women’s Institutes, York
One Response to Sorrel Soup
I used to pick sorrel with my Mother and then she would make soup with it. It was delicious. We ate more seasonably in those days and looked forward to things as they came into season.