Sorrel soup with cream cheese toasts recipe

By Lizzie Kamenetzky

  1. Serves 8, makes 2.5 litres
  2. Takes 20 minutes to make, 20 minutes ?to cook
  3. Rating

The gorgeous vivid green of this soup is matched by its wonderfully fresh flavour; it's a lovely start to a spring dinner party.

tried and tested
Sorrel soup with cream cheese toasts


  1. 50g unsalted butter
  2. 1 small onion, finely chopped
  3. 1 medium potato, finely cubed
  4. 1.8 litres fresh chicken or vegetable stock, hot
  5. 500g mixed fresh sorrel and spinach leaves, any tough stems removed and finely sliced
  6. 2 little gem lettuces, finely shredded
  7. Bunch of fresh chervil
  8. Splash of double cream
  9. For the toasts
  10. 8 small sourdough slices, cut in half if large, or 8 baguette slices
  11. 1 garlic clove, peeled
  12. 200g cream cheese (we like Paysan Breton Luxury Creamy Cheese, from Waitrose)
  13. 3 tbsp extra-virgin olive oil


  1. 1. Melt the butter in a large pan and gently fry the onion and potato for 5 minutes until the onion is softened. Add the stock, bring to the boil and simmer for 10 minutes.
  2. 2. Meanwhile, for the toasts, toast the bread until golden, then gently rub one side of each slice with the garlic. Spread with the cheese, drizzle with the oil and grind over some black pepper, then set aside.
  3. 3. Add the sorrel, spinach and lettuces to the pan, then add the chervil and season. Blend until smooth with a hand blender, then stir in most of the cream, swirl the rest on top and serve with the toasts.

Nutritional info

PER SERVING 371kcals, 24.3g fat (12.8g saturated), 5.8g protein, 19.6g carbs (2.4g sugars), 1.4g salt, 3g fibre

Chef's tip

Sorrel is a tasty leaf with a sharp, lemony tang. Some greengrocers and supermarkets stock it in season but if you can’t find it you can use all spinach instead – just add a good squeeze of lemon juice with the cream.


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