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Vegetarian, Northern, Eastern and Western France

Sorrel soup with soft boiled eggs

Sorrel soup with soft boiled eggs is a smooth potato and leek soup brightened with tangy sorrel, serving 4 in 40 minutes, easy level, around €1.60 per person. The trick is cooking the sorrel only briefly and timing the egg to six and a half minutes, set on the edges and runny in the middle.

Tonight, a sorrel soup with just the right tang, and a soft boiled egg to dip into the green.

Sorrel soup with soft boiled eggs
Total time
40 min
Difficulty
Easy
Cost per person
€1.60
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Sorrel brings a sharp, lemony tang that cuts right through the softness of the potatoes and leeks. As soon as it hits the hot soup, it turns a dull green and releases its bright, almost citrusy flavor without ever tasting bitter. Heavy cream rounds out that tang and gives the soup a silky, full body.

This is a soup for spring and early summer, when sorrel grows fast in the garden or shows up fresh at the market. It works well for a simple weekday dinner for two, or a slightly more special Sunday lunch thanks to the soft boiled egg spilling into the bowl. Mon Chou suggests it when you want something green and comforting at the same time.

The ingredients

4 people

Fruits and vegetables

  • Sorrel 250 g
  • Potatoes 400 g
  • Leeks 2

Dairy

  • Butter 30 g
  • Heavy cream 4 tbsp
  • Eggs 4

Bakery

  • Country bread 4 slices

Pantry

  • Vegetable bouillon cubeoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose, Gluten

The step by step recipe

  1. Wash the sorrel and remove the thick stems.

    The thick stems are fibrous and don't blend well.

  2. Sweat the leeks in the butter, add the diced potatoes, water and the bouillon cube, then cook. 20 min

    The potatoes thicken the soup naturally, without any flour.

  3. Add the sorrel, let it wilt for three minutes, then blend with the cream. 3 min

    Sorrel shouldn't cook long, it turns gray if you let it.

  4. Drop the eggs into boiling water for six and a half minutes, cool them down, then peel. 7 min

    Add them straight to the already boiling water, timer in hand.

  5. Serve the soup with one soft boiled egg per bowl and grilled bread.

    Peel the eggs under a thin stream of cold water, the shell comes off easily.

Our tips to get it right

  • Pick starchy potatoes like russets, they break down better when blended and thicken the soup naturally.
  • Blend the soup while it's still hot, it comes out much smoother than once it cools down.
  • If you don't have a thermometer, start timing the egg the moment it hits water that's already at a rolling boil, not before.

The variations

  • Swap part of the sorrel for spinach if you want a milder, less tangy soup.
  • For an egg free version, serve the soup with garlic rubbed croutons instead of the soft boiled egg.
  • To save time, use an immersion blender right in the pot and skip transferring the soup.

What to serve it with

  • Extra grilled country bread
  • A simple green salad
  • Fresh cheese for dessert

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container, without the eggs, which are best cooked right before serving. It freezes well for up to 2 months, reheat gently over low heat while stirring. Cook fresh soft boiled eggs each time to keep the yolk runny.

Questions about this dish

Can I use frozen sorrel instead of fresh?

Yes, frozen sorrel works fine here, just add it straight from the freezer without thawing. The flavor stays close to fresh, only the texture turns out a bit softer.

How do I get a perfect soft boiled egg every time?

Drop the cold egg straight into already boiling water and time it exactly six and a half minutes. Cool it immediately in cold water to stop the cooking and make peeling easier.

Can I make the soup ahead of time?

Yes, you can make it the day before and keep it in the fridge, which makes it even easier on a weeknight. Reheat it gently and cook the eggs just before serving.

What if I don't have leeks?

You can swap them for a sliced onion, the flavor will be slightly stronger but the texture stays just as smooth. Sweat it in the butter the same way before adding the potatoes.

How long does it take to make a sorrel soup with soft boiled eggs?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a sorrel soup with soft boiled eggs?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sorrel soup with soft boiled eggs cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, gluten. Always check the labels of the products you buy.

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