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
An elegant French soup featuring creamy white beans and tangy sorrel leaves, finished with crème fraîche.
Nutrition per serving
275 Calories
12g Protein
35g Carbs
10g Fat
8g Fiber
Ingredients
Instructions
- . Melt butter. Sauté leeks and shallots 8 minutes until soft. Add garlic, cook 1 minute.
- . Add beans and broth. Simmer 15 minutes.
- . Add sorrel and cook 2 minutes until wilted. Stir in crème fraîche and tarragon.
- . Season with salt and white pepper. Serve garnished with chives.
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.