Sorrel and Watercress Soup

  • Serves

    serves 6


If you can't find sorrel for this soup—adapted from an Alice Waters recipe published in Chez Panisse Vegetables (HarperCollins, 1996)—use more watercress and a little fresh lemon juice instead.


  • 4 tbsp. butter
  • 1 large yellow onion, peeled and coarsely chopped
  • 1 medium carrot, peeled and coarsely chopped
  • 1 sprig fresh thyme
  • 34 lb. white boiling potatoes, peeled and coarsely chopped
  • 1 12 cups Chicken Stock
  • Salt and freshly ground black pepper
  • 8 cups sorrel leaves
  • 2 12 cups watercress leaves, plus additional for garnish
  • 13 cup half-and-half
  • Sour cream (optional)


Step 1

Melt butter in a large stainless-steel saucepan over medium-low heat. Add onions, carrots, and thyme and cook, stirring occasionally, until carrots are tender and onions soft, about 20 minutes. Add potatoes, stock, and 3 1⁄2 cups water. Season with salt and pepper and bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, partially covered, until potatoes are tender, about 20 minutes more.

Step 2

Increase heat to medium-high, add sorrel and watercress, bring just to a simmer, then remove from heat. Allow soup to steep for 10 minutes, then purée in batches in a blender. Strain through a fine sieve back into saucepan, stir in half-and-half, and season to taste with salt and pepper. Warm gently over medium-low heat. Serve garnished with watercress leaves and sour cream if desired.

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