Springtime Simple Sorrel Soup

From Terra Brockman

Serves 4-6

[Ed: Terra Brockman pulled the sorrel for her tangy spring soup, adapted from Patricia Wells’ Bistro Cooking, straight from the soil at her brother Henry’s farm. She’s intimately familiar with that soil, and last year turned her observations of its rich history and potential into The Seasons on Henry’s Farm. It’s a great book – thanks both to Terra’s lyrical writing and the mass of useful information on farming she manages to somehow pack into her graceful prose. But don’t take my word for it: It, and she, were finalists for a James Beard Award this year, in the category of “Writing and Literature.” David Sax’s Save the Deli (another worthy subject) took home the medal, but Terra is a winner in our book – and damn fine cook.]


8 ounces fresh spring sorrel
salt and freshly ground black pepper
1 pound potatoes, peeled and cubed
2 eggs
3/4 cup heavy cream or creme fraiche


Unless the sorrel is very young, remove the stems and central ribs.

Combine the sorrel and a few teaspoons of water in a large saucepan over low heat. Stir from time to time as the sorrel wilts down to an olive-green puree.

Add 1 1/2 quarts of water and salt and pepper to taste. Bring to a boil. Add the potatoes and cook over low heat until potatoes are soft — 15-20 minutes. You can leave the potatoes as chunks, or run it all through a food processor if you want a smooth soup.

Combine the eggs and cream or creme fraiche in a warmed soup tureen or serving bowl. Mix until well blended. Add a ladle of the potato-sorrel mixture and blend well to gently warm the egg/cream mixture. Pour in the remaining potato-sorrel mixture.  Stir and serve immediately, topped with more creme fraiche.


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