Robin Harford This vibrant sorrel and cucumber soup is a refreshing blend of zesty sorrel, cooling cucumber, and creamy sour cream, with a gentle kick of chilli.
Perfect for warm days or when you’re craving something light yet flavourful, it’s a versatile dish that can be served as a starter or a quick meal.
The combination of tangy sorrel and smooth sour cream creates a beautifully balanced flavour, while the addition of fresh cucumber ensures a crisp, hydrating finish.
Served chilled, this soup is a delightfully unique way to enjoy sorrel’s sharp, citrusy notes. Easy to prepare, it’s ready in under 30 minutes.
Ingredients
- 1 onion (chopped)
- 2 cucumbers (chopped)
- 200g fresh sorrel (chopped)
- ½ tsp chilli powder
- 1tsp sea salt
- 500ml stock
- 227ml sour cream
Method
Fry the onion until soft, add the sorrel, stock, chilli powder and salt and simmer for 15 minutes. Take off the heat and allow it to cool. Pour into a blender, add the cucumber and sour cream and blend until smooth. If needed slowly add water until the desired consistency. I like my soups quite thin. Chill then serve. Serves 3.