alive logo

Sorrel Soup


    Sorrel Soup

    Sorrel is a hardy spring herb. It has a unique sour taste that is refreshing in a soup.



    3 Tbsp (45 mL) butter
    1 Spanish onion, peeled and sliced
    2 potatoes, peeled and sliced
    12 fresh sorrel leaves
    2 bay leaves
    6 cracked black peppercorns
    8 cups (2 L) chicken stock
    Salt to taste


    3 Tbsp (45 mL) crème fraîche
    2 sorrel leaves, cut into julienne

    Melt the butter in a soup pot on medium heat. Add the onions and gently sauté or 5 minutes. Add the rest of the soup ingredients and simmer for 30 minutes or until the potatoes are tender. Puree in a food processor.

    Warm six soup bowls. Pour soup into each bowl. Place a dollop of crème fraîche and a sprinkling of sorrel julienne on top of the crème fraîche in each bowl. Serve at once.

    Serves 6.


    Sorrel Soup




    SEE MORE »
    GF Almond Tahini Ice Cream Cookie Cake

    GF Almond Tahini Ice Cream Cookie Cake

    Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter.  When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.