Name: Tomato and Sorrel Soup with Lovage
Ingredients: salt, black pepper; 1½ lb tomatoes – dipped in boiling water and skinned (700 g); 1½ pints of water (845 ml); about 10–15 lovage leaves; 2½ oz butter (60 g); 1 large potato – about ½ lb (225 g); 15–20 sorrel leaves; 3 tablespoons tomato purée; 2 tablespoons flour; 1 clove garlic – crushed; 1 pint chicken stock (570 ml)

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

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