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Sorrel & Lemon Soup Shots - Bright, Tangy, and Refreshing

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Fresh sorrel leaves (about 4 packed cups, stems trimmed)
  • Fresh spinach or baby kale (1 packed cup, optional for added body)
  • Lemon (1 large, zested and juiced)
  • Vegetable stock or light chicken stock (2 to 2 1/2 cups)
  • Extra-virgin olive oil (2 to 3 tablespoons)
  • Honey or maple syrup (1 to 2 teaspoons, to taste)
  • Garlic (1 small clove)
  • Sea salt and freshly ground black pepper
  • Greek yogurt or plain unsweetened yogurt (optional, 2 to 3 tablespoons for creaminess)
  • Crushed ice (optional, for quick chilling)
  • Garnishes (microgreens, thin lemon peel curls, flaky salt, or a drizzle of olive oil)

Method
 

  1. Prep the greens. Rinse sorrel thoroughly and pat dry. Remove thick stems. If using spinach or baby kale, rinse and shake dry as well.
  2. Zest and juice the lemon. Use a microplane for fine zest, then squeeze out the juice. Set both aside.
  3. Blanch (optional for milder flavor and brighter color). Bring a small pot of salted water to a boil. Dunk sorrel (and spinach, if using) for 20–30 seconds. Transfer to an ice bath, then squeeze out excess water. This step softens the tartness and locks in color.
  4. Blend the base. In a blender, combine sorrel, spinach (if using), garlic, lemon zest, half the lemon juice, 2 cups of stock, and 2 tablespoons of olive oil. Blend until very smooth.
  5. Taste and balance. Add 1 teaspoon honey or maple syrup and a pinch of salt and pepper. Blend, taste, and adjust: more lemon juice for brightness, more honey for softness, more stock if it’s too thick.
  6. Chill it down. For best flavor, chill at least 1 hour. To speed things up, blend in a few ice cubes or set the blender jar in an ice bath and stir until cold.
  7. Optional creaminess. For a silkier soup, whisk in 2–3 tablespoons of yogurt right before serving. Do not add yogurt if serving the soup hot—this is meant to be served chilled or cool.
  8. Final seasoning. Give it a final blend. Adjust salt and pepper. The flavor should be bright, lemony, and refreshing with a gentle roundness.
  9. Serve in shots. Pour into chilled shot glasses or small espresso cups. Garnish with a thin thread of lemon peel, a tiny drizzle of olive oil, or a pinch of flaky salt. Serve immediately while cold.