- Butter or cooking oil
- 1 bunch of spring onions, chopped
- 2 medium potatoes, peeled & chopped
- Salt and pepper to taste
- 1-2 teaspoons fresh lovage, minced
- 2+ cups broth
- 1 bunch sorrel leaves, chopped
- Cream, to taste
Sauté most of the spring onions in butter quickly. Do not brown. Add potatoes, salt and pepper, lovage, and broth. Bring to a simmer and cook until potatoes are tender. Puree. Add sorrel leaves and stir until wilted to tender. Add cream and garnish with chopped spring onion tops. Serve warm.