Chilled watercress, spring nettle, and sorrel soup from Root to Leaf: A Southern Chef Cooks Through the Seasons (page 78) by Steven Satterfield

  • spring onions
  • sorrel
  • crème fraîche
  • leeks
  • watercress
  • vegetable stock
  • nettles
  • green garlic

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for vegetable stock; and watercress, arugula, mizuna, or dandelion greens for nettles.

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