Soupe à l'Oseille et Saumon
A silky Parisian cream soup of young sorrel leaves pureéd with leek and finished with flaked poached salmon — a dish that captures the bright sourness of spring in a bowl.
📅March 15, 2026
15mPrep
25mCook
4Servings
⭐ 4.7Rating
🍲Nutrition Facts (per serving)
Protein 34%Fat 51%Carbs 15%
290kcalCalories
24gProtein
16gFat
10gCarbs
3gFiber
Ingredients
👥4
- 200 gfresh sorrel leaves
- 200 gleek white part sliced
- 300 gsalmon fillet
- 800 mlchicken stock
- 100 mlcrème fraîche
- 30 gbutter
- 60 gshallot diced
- 80 mldry white wine
- 3 gsea salt
Instructions
- Poach salmon in simmering stock and wine for 8 minutes; remove and flake; reserve stock.
- Sauté shallot and leek in butter over medium heat until soft, about 8 minutes.
- Add sorrel; stir until wilted, about 2 minutes.
- Pour in the reserved stock; simmer 5 minutes.
- Blend until smooth; stir in crème fraîche; season.
- Ladle into bowls; top with flaked salmon and serve with crusty baguette.
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