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Sorrel and Garlic Soup

Sorrel -- a tart spring herb rich in vitamins A and C -- paired with garlic for an elegant soup. A bulb of garlic may seem like a lot, but the flavor mellows as the soup cooks.

  • Servings: 4
Sorrel and Garlic Soup

Photography: James Baigrie

Source: Martha Stewart Living, April 2005


For the Baguette

  • 1 large onion, coarsely chopped
  • 1 garlic bulb (about 16 cloves), cloves lightly crushed with the flat side of a large knife
  • 1 medium russet potato (about 1/2 pound), peeled and cubed
  • 1/2 teaspoon saffron threads
  • 1 bay leaf
  • Pinch of crushed red-pepper flakes
  • 1 teaspoon coarse salt
  • 2 ounces fresh sorrel leaves, cut into 1/2-inch strips
  • 4 1/2 teaspoons fresh lemon juice (or to taste)
  • 1 teaspoon extra-virgin olive oil
  • Freshly ground pepper


  1. Combine 7 cups water, the onion, garlic, potato, saffron, bay leaf, red-pepper flakes, and salt. Bring to a boil in a medium saucepan. Reduce heat to medium; simmer, partially covered, 30 minutes.

  2. Pour soup through a fine sieve into a bowl, pressing on solids with a ladle to extract all the liquid and force through 1/2 cup solids. Return liquid and puree to pan; bring to a simmer over medium-high heat. Stir in sorrel; cook until wilted, about 3 minutes. Stir in lemon juice.

  3. Preheat oven to 375 degrees. Arrange bread slices on a rimmed baking sheet. Using 1 teaspoon oil, lightly brush one side of each slice. Season with pepper. Bake until golden brown, about 8 minutes.

  4. Divide soup among 4 bowls. Drizzle each serving with 1/2 teaspoon oil. Serve soup with baguette croutons.

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