Sorrel soup from A Celebration of Soup: With Classic Recipes from Around the World by Lindsey Bareham

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Notes about this recipe

  • pomona on March 25, 2026

    Grated potato is slightly harder to cook for the soup than diced. It mushes together trying to be a hash. Next time I'd blend the sorrel seperately to the potato and onion because the potato got a bit over-blended. Delicious and bright and lemony and good. Quick to cook and filling.

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