Amazing Sorrel Soup
This recipe is adapted from Patricia Wells’s “At Home in Provence.”
Serves four to six.
3 oz. fresh sorrel leaves, stemmed, washed, and dried (or you can substitute watercress)
3 Tbsp. unsalted butter at room temperature
2 Tbsp. olive oil
1/2 small onion, peeled and sliced into thin rounds
6 oz. starchy potatoes, peeled and diced
1 quart chicken or vegetable stock
1 cup heavy cream
Salt and pepper
Other than the lack of rain, this spring has been beautiful. But what has amazed me the most are the hardy little herbs that survived the entire winter and are now going gangbusters in the garden.