Sorrel and potato soup from The San Francisco Chronicle Cookbook by Michael Bauer

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

  • mjes on April 24, 2018

    In 1970 my standard soup was a leek potato soup which I felt was so sophisticated. Then I tasted it with sorrel and fell in love. I did not like using spinach as a substitute; I have not tried dandelion greens. Make sure to use a high quality broth and you'll have a spring soup you can use for formal dining to family lunch.

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