25 min
· Serves 4
· Updated March 17, 2026
South First location, 9AM–1PM. See market details →
2 leeks (white & light green parts), sliced
2 medium potatoes, diced
1 cup sorrel microgreens
3 cups vegetable broth
1/2 cup heavy cream
2 tbsp butter
Salt & white pepper
Chives to garnish
Melt butter over medium heat; sauté leeks 5 minutes until soft.
Add potatoes and broth; simmer 15 minutes until potatoes are tender.
Blend smooth; stir in cream and sorrel microgreens — blend briefly so the greens turn the soup pale green.
Season with salt and white pepper; chill at least 1 hour. Serve cold with chives.
Sorrel microgreens are naturally lemony — use them in place of half the greens in this simple salad to eliminate the need for vinegar.
A classic French bistro pairing — pan-seared salmon with a quick sorrel cream sauce made from microgreens wilted into crème fraîche.
