Sorrel, a lovely spring green, is paired with asparagus in this simple green soup that's great served warm or cool. Use tender, young sorrel in salads or sauces to cut through the richness of foods like salmon or steak. No sorrel on hand? Baby arugula makes a good substitute.

Source: EatingWell Magazine, May/June 2018


Recipe Summary

2 hrs 40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Heat butter and oil in a large pot over medium heat until the butter is foamy. Add leeks, green garlic and salt and cook, stirring occasionally, for 5 minutes. Add broth and bring to a simmer over high heat. Add asparagus, adjust heat to maintain a simmer, and cook, stirring occasionally, until the asparagus is tender, 8 to 10 minutes. Transfer the soup to a large bowl. Refrigerate, uncovered, for 2 hours.

  • Add sorrel (or arugula) to the soup. Puree in batches in a blender until smooth. Adjust seasoning as needed. Serve topped with crème fraîche and garnish with more sorrel (or arugula), radishes and pepper, if desired.


Tips: Green garlic, aka spring, new or young garlic, is garlic that hasn't fully matured. Look for bunches with long white or purple bases, intact roots and dark green leaves. Prep like a leek and use to give both a mild garlic and an onion flavor to salads, sauces, soups and pastas.

Sorrel is a perennial plant with a distinct lemony flavor that gets increasingly bitter as the season progresses and the leaves grow. Treat the short leaves like herbs and cook the larger ones like other dark leafy greens. Look for it at spring farmers' markets or grow your own!

To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

1 cup
153 calories; protein 2.8g; carbohydrates 8.9g; dietary fiber 2.5g; sugars 4.1g; fat 12g; saturated fat 5.8g; cholesterol 20.1mg; vitamin a iu 1451.7IU; vitamin c 10.5mg; folate 48.9mcg; calcium 110.8mg; iron 2.3mg; magnesium 16mg; potassium 183.9mg; sodium 334.4mg.

1 1/2 vegetable, 2 1/2 fat