French Country Sorrel Soup

  • 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.