Lamb and Sorrel Soup

Preparation info
  • Makes 10 cups 2.5 l ) ;

    8 to 9

    first-course servings or 4 to 5 main-course servings
    • Difficulty


Appears in
Soup: A Way of Life

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.


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


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