Cooking, Cooking & Language Videos

The Cooking of French Sorrel Soup


First 5 minutes of our sorrel cooking soup with the 5th and 4th graders supervised by their teacher, wonderful Mrs. Thall.

Thank you Devin Dadah, our student, for filming. The editing went wrong after the first 5 minutes, so we lost the cooking part of the soup.

This is still happy memories of our summer cooking class of 2016 with the children, and the Sorrel Soup was delicious and loved by everyone!

Here is the recipe:

For 4 people


  • 6 cups of chopped sorrel leaves
  • 4 Tbsp butter
  • ¾ cups chopped green onions
  • 1-quart vegetable broth
  • 2 egg yolks
  • 3 Tbsp flour
  • ½ cup light cream


  1. In a large pot, melt 3 Tbsp butter, add the green onions, and lower the heat. Cover, and cook for approx. 10 minutes.
  2. In another pot, simmer the vegetable broth.
  3. In the large pot where the green onions are gently cooking, add the sorrel, some salt, stir well, and turn the heat up until wilted. Then, lower the heat, cover, and cook for 10 minutes while mixing a few times.
  4. Add the flour, mix, and cook for approx. 4 minutes over medium heat.
  5. Pour in the vegetable broth, stirring, and bringing to a simmer.
  6. In a bowl, whisk the egg yolks and the cream with a little soup into it. Keep whisking to prevent the eggs from scrambling.
  7. Pour whisk the egg-cream-soup mixture into the large soup pot.
  8. Add the butter left over. Let simmer for 5 minutes.
  9. Serve with French country bread.



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