This French bean soup with sorrel is spring in a bowl. The tangy, lemony sorrel leaves add a brightness that transforms simple white beans into something elegant and sophisticated. It's the kind of soup you'd find in a Parisian bistro.
Sorrel has been used in French cooking for centuries, prized for its distinctive sour flavor that's often described as a cross between lemon and spinach. Combined with creamy white beans and rich crème fraîche, it creates a perfect balance of flavors.
Understanding Sorrel
Sorrel is a leafy green herb with a distinctive tangy taste:
- Look for bright green leaves without yellowing
- Young leaves are more tender and less bitter
- It wilts quickly when cooked - add at the end
- The color changes from bright to olive green when heated
Sorrel Substitutes
If you can't find sorrel:
- Spinach + lemon juice - Add 2 tbsp lemon juice to spinach
- Arugula - Similar peppery bite
- Watercress - Slightly peppery, adds brightness
Serving Suggestions
- Crusty French baguette
- Extra crème fraîche swirled on top
- Chilled white wine
- As a first course before fish or chicken
French Bean Soup with Sorrel
Elegant French soup with white beans, tangy sorrel, and crème fraîche.
Nutrition per serving
275Calories
12gProtein
35gCarbs
10gFat
8gFiber
3gSugar
Ingredients
Instructions
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Sauté aromatics. Melt butter in a large pot over medium heat. Add leeks and shallots, cook 8 minutes until very soft. Add garlic and cook 1 minute.
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Build the soup. Add white beans and broth. Bring to a boil, reduce heat, and simmer for 15 minutes until flavors meld.
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Add sorrel. Stir in sorrel leaves and cook just 2 minutes until wilted. The leaves will turn olive green - this is normal.
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Finish the soup. Remove from heat. Stir in crème fraîche and fresh tarragon. Season with salt and white pepper.
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Serve. Ladle into bowls and garnish with snipped chives and an extra dollop of crème fraîche if desired.
Recipe Notes
- No sorrel: Use 4 cups spinach plus 2 tbsp lemon juice.
- Vegan: Use olive oil and coconut cream.
- Make it creamy: Blend half the soup for silky texture.
- Storage: Best served fresh. Keeps 3 days refrigerated.
