Spring Sorrel Soup


Nancy Gammons,  Four Sisters Farm


¼ cup buttery olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 pounds yellow finn or red lasorda potatoes, peeled and diced
2 cups nettle tips, rinsed
¼ pound sugar snap peas or asparagus, in one-inch pieces
1-2 bunches sorrel, rinsed and chopped
Salt and freshly ground pepper to taste


Heat olive oil in large heavy bottom soup pot, add onion and garlic, and stir until golden but not brown.  Add the potatoes, and cover with water, about ¾ full.  Boil until potatoes are tender.  Add nettle tips and boil until they are soft.  Puree or mash.  Add peas and sorrel, cook for 5 minutes, and add seasoning to taste.  To make this an entrée, I like to add cubes of manchego cheese with the sorrel, or tofu prior to pureeing.

Serves 4-6


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »