Lamb and Sorrel Soup

Name: Lamb and Sorrel Soup
Yield: Makes 10 cups (2.5 l); 8 to 9 first-course servings or 4 to 5 main-course servings
Cuisine: American
Ingredients: Freshly ground black pepper, to taste; 4 tablespoons (60 g) unsalted butter; 1 pound (450 g) firm potatoes, peeled and cut into ½-inch (1-cm) dice; 1 tablespoon kosher salt; 9 ounces (270 g) sorrel leaves (about 2 bunches, stemmed), cut across into narrow strips (about 6 cups); 1 pound (450 g) lamb shoulder, trimmed of excess fat and cut into ¾-inch (1.5-cm) cubes, or 2 cups cubed leftover cooked lamb; 6 cups (1.5 l) Lamb Stock

Preparation info

Makes 10 cups 2.5 l ) ;
8 to 9
first-course servings or 4 to 5 main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Lamb and sorrel are at their best in the spring. They make a delightful combination, the acidity of the sorrel cutting the somewhat heavy taste of the lamb.

Ingredients

1 pound (450 g) lamb shoulder, trimmed of excess fat and cut into ¾-inch (1.5-cm) cubes, or 2 cups cubed

Europe
Oceania
Americas
New Zealand
Australia
United States
United Kingdom
Main course
Starter
Gluten-free
Soup

Method

In a medium saucepan, bring the raw lamb, if using, and the stock to a boil. Lower the heat and simmer for 15 minutes. Stir in the potatoes. Return to a boil. Lower the heat, stir in the cooked lamb, if using, and simmer for 15 minutes.

Meanwhile, in a medium frying pan, melt the butter. Stir in the sorrel and cook over medium heat, stirring, until the sorrel has wilted and changed colo