The History and Origin of Sorrel Soup
Sorrel soup, known in Spanish as "sopa de acedera", is a traditional recipe found in various culinary cultures around the world. Its main base is sorrel, a plant with a sour and refreshing flavor that has been used since ancient times for its digestive properties and characteristic taste.
In Latin America, this preparation can vary, and in some countries it is simply known as sorrel soup or vinaigrette soup, depending on the additional ingredients and the method of preparation. In countries like Mexico and Colombia, sorrel is appreciated in soups and stews, while in other regions like Argentina and Chile it may appear in simpler preparations or in salads.
The popularity of this soup lies in its simplicity and freshness, combining the sour flavor of sorrel with creaminess and soft touches of butter and cream. It is especially valued during the spring and summer seasons for its light and stimulating flavor.
How to Prepare Sorrel Soup
In a large heavy-bottomed saucepan, heat the butter and olive oil over medium heat.
Heat.
Add the chopped onion, reduce the heat to low, and cook slowly until the onion is translucent.
Meanwhile, roll the sorrel leaves into a tight bundle and, with a very sharp knife, cut into thin strips.
Set aside half of the leaves.
Add the other half to the pot with the onion, sprinkle the flour and salt over them, and mix to combine.
Increase the heat to medium and cook for a few minutes until the sorrel has wilted.
Gradually incorporate the hot broth while whisking and let it simmer for 10 more minutes.
Pour the soup into a blender and process until a smooth mixture is obtained.
Add half of the reserved sorrel leaves to the soup and blend again.
Taste and season with pepper and more salt if necessary.
Return to the saucepan over low heat.
In a small bowl, beat the egg yolks with the cream.
Incorporate approximately one cup of hot soup into the cream mixture and gradually mix it all into the pot.
Stir the mixture over medium heat for a few minutes until the soup thickens slightly.
Do not let it boil or the yolks will curdle.
To serve, divide the remaining sorrel leaves among 4 deep bowls.
Ladle soup over the leaves.
Drizzle a little olive oil over the soup and serve immediately.
