Unlike heavier cream soups that rely on large amounts of dairy, this recipe achieves its
velvety texture through careful cooking, gentle thickening, and thoughtful seasoning. The
result is a smooth soup that feels rich without being overwhelming. It is ideal for those
seeking a wholesome, plant-forward dish that highlights the natural flavors of fresh greens.

Traditionally served as a starter or light main course, sorrel and spinach cream soup pairs
beautifully with crisp brown bread toast. Whether enjoyed during cooler months or as a
refreshing yet comforting option year-round, this classic soup remains a favorite in home
kitchens.

About This Sorrel and Spinach Cream Soup

Sorrel and spinach cream soup is rooted in traditional European home cooking, where leafy
greens were often transformed into smooth soups to create satisfying meals from simple
ingredients. Spinach provides a soft, neutral base, while sorrel contributes a subtle acidity
that lifts the flavor and prevents the soup from feeling too heavy.

The slow, gentle cooking process allows the onions and greens to soften completely, releasing
their natural sweetness and aroma. A small amount of corn flour thickens the soup without
masking the freshness of the vegetables, while milk adds a creamy finish that brings all the
elements together harmoniously.

This soup is an excellent way to enjoy leafy greens in a refined form, making it especially
appealing to those who prefer smooth, comforting textures while still prioritizing nutrition
and balance.

Why You’ll Love This Recipe

• Smooth and creamy texture without the need for heavy cream
• Balanced flavor with gentle acidity from sorrel
• Nutritious and rich in leafy greens
• Suitable as a starter or light main dish
• Made with simple, accessible ingredients

Ingredients

• 1 1/4 lb (about 570 g) fresh spinach, washed and trimmed
• 4 oz (about 115 g) fresh sorrel, washed and trimmed
• 2 medium-sized onions, finely chopped
• 2 oz (about 55 g) butter or nut margarine
• 1 tablespoon corn flour (cornstarch)
• 1 pint (480 ml) water
• 1 pint (480 ml) milk
• 1 teaspoon Marmite
• Salt to taste
• Freshly ground black pepper to taste
• A pinch of ground nutmeg
• Optional: fresh parsley for natural coloring

Step-by-Step Instructions

1. Prepare the base:
   In a large, heavy-bottomed stewpan, melt the butter over low to medium heat. Add the chopped
   onions along with a small handful of spinach and sorrel. Cook gently for about 15 minutes,
   stirring frequently, until the onions are soft and translucent without browning.
2. Thicken the mixture:
   Sprinkle the corn flour evenly over the softened onions and greens. Stir continuously until
   the flour is fully incorporated and the mixture is smooth.
3. Add liquid and remaining greens:
   Slowly pour in the water while stirring. Add the remaining spinach and sorrel, then bring the
   mixture to a gentle simmer.
4. Slow cooking:
   Reduce the heat to low and cook gently for about one hour, stirring occasionally to prevent
   sticking and ensure even cooking.
5. Season the soup:
   Stir in the Marmite, salt, pepper, and a pinch of nutmeg. Taste and adjust the seasoning
   carefully.
6. Add the milk:
   Pour in the milk and bring the soup gently back to a boil. Avoid boiling vigorously to
   preserve the smooth texture.
7. Blend and refine:
   Remove the soup from the heat and blend until completely smooth or pass it through a fine
   sieve for a classic velvety finish.
8. Optional color enhancement:
   If desired, stir in finely pounded fresh parsley to enhance the natural green color.

Tips for the Best Result

• Cook onions slowly to develop sweetness without browning.
• Blend thoroughly for a silky, professional texture.
• Add milk at the end to prevent curdling.
• Season gradually and taste often.

Serving Suggestions

This soup is traditionally served hot with fingers of dry brown bread toast. The crisp texture
of the toast provides a pleasant contrast to the creamy soup. It also pairs well with a simple
green salad or a light sandwich for a complete and satisfying meal.

Storage and Reheating

Allow the soup to cool completely before transferring it to an airtight container. Store in
the refrigerator for up to three days. Reheat gently over low heat, stirring frequently, and
avoid boiling to maintain the smooth consistency.

Frequently Asked Questions

Can I replace sorrel if it is unavailable?

Yes. While sorrel has a unique tangy flavor, you can mimic it by adding a small amount of lemon
juice or combining spinach with a touch of chard.

Is this soup suitable for vegetarians?

This recipe is vegetarian-friendly. Ensure that the Marmite used aligns with your dietary
preferences.

Can this soup be frozen?

Freezing is possible, although the texture may change slightly due to the milk. Stir well when
reheating for best results.