Sorrel soup

The gardener, Jean Paul, invites you to come at the aromatic garden during your stay.

Starting in the springtime, these herbs give off a marvellous fragrance. Once they arrive in the kitchen, they fully express their flavours and add a wonderful personal touch to meals.
Herbs can be used in alternative medicines (for example as essential oils) or be enjoyed as herbal teas.
Currently we have some forty types of plants in this garden, including herbs and edible fruits.
We invite you to enjoy a few leaves (please harvest in moderation) to flavour your foods. They can be used on the grilled meats, in salads or simply as a way to wake up your senses.
We provide a notebook that you may consult, explaining each type of plant and giving some recipe ideas that have been contributed by us or our clients. If you have any new ideas, please feel free to share them with us.

We offer you simple recipe ideas to make with herbs available in the herb garden of Le Paradis.


Today : SORREL

Sorrel soup


  • 300 gr sorrel leaves
  • 3 potatoes
  • 1 shallot or onion
  • 2 chicken stock cubes
  • 20 cl crème fraîche
  1. Cut the stems off the sorrel leaves.
  2. Melt the butter in a cooking pot, then add the chopped shallot and the sorrel leaves. They will reduce down to a brown purée but will retain their full flavour.
  3. Add cold water, followed by the potatoes and chicken stock cubes.
  4. Simmer for approximately 30 minutes, then process the soup with a hand-held blender until smooth.
  5. Remove from heat and add the crème fraîche.
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