This is a good tomato and sorrel soup. The lovage, if you can get it, gives it a very special flavour. Though lovage is one of the oldest herbs it does not seem to grow in very many gardens – perhaps because it grows about six feet high and is less manageable than the more usual herbs. I find it easy to grow and it has a strong, unique flavour which is good in salads and for soups and stews. If you live in the country you will be able to find sorrel growing wild in a field or in your garden – the leaves look rather like spinach and you can identify them by their sour taste. But if you live in a city and do not grow sorrel in your back garden or even in a window box, then as second best you can substitute spinach leaves and the juice of a lemon.
Chop up the skinned tomatoes in small pieces. Chop up the sorrel leaves very finely. Cut the potato into small cubes. Melt the butter in a large, heavy saucepan and remove from heat. Stir the tomatoes, sorrel and potato into the butter. Stir in the flour. Heat together chicken stock with
© 1976 Josceline Dimbleby. All rights reserved.