Herb Soup with Sorrel and Lovage

Recipe for Category Soups & Stews

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Contributed by adapted from the "Local Flavours - Cooking & Eating from America's Farmers' Markets" cookbook by Deborah Madison


1 Tbsp unsalted butter
1 Tbsp olive oil
4 green onions, sliced
2 sm potatoes, sliced
1 carrot, thinly sliced
3-4 cups sorrel
4 cups chard (or spinach)
1 cup lovage leaves
sea salt, fresh pepper
4-6 cups soup stock
lemon juice or white vinegar
1/3 cup creme fraiche


Thinly slice the green onions, potatoes, and carrots. Remove the stems from the sorrel and chard, and finely chop the lovage leaves. Warm the butter in a soup pot. Add the onion, potatoes, carrot, sorrel, and chard, along with water clinging to its leaves. Add 2/3 of the lovage and sprinkle 1 1/2 tsp salt over all. Cover and cook over low heat until the greens have collapsed and the potatoes are partially cooked, about 15 minutes, adding small amounts of water if necessary to prevent burning. Add the stock or water, bring to a boil, and simmer, partially covered, for 15 min. Puree if desired. Stir in the remaining lovage. Adjust salt and pepper, and add lemon juice to bring out flavours. Stir in the creme fraich and serve.

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