Spring Tonic Soup

Preparation info

  • Makes 8 to 9 cups serving

    4 to 6

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

Before modern growing and shipping methods began to erode our relation to the seasons, the appearance of the first greens in spring must have been anticipated with longing and welcomed with enthusiasm. After a long season of eating dried foods, the fresh, strong flavors of wild mustards, lamb’s-quarters, sorrel, green herbs, and chicories would taste extremely good and restorative. This soup is for anyone who still feels a deep craving for masses of greens in early spring.

Sorrel is