I made this soup out on the Dierks Farm in Bolinas, taking whatever was fresh from the farm and cooking it over an outdoor fire. For something that was conceived on the fly, it turned out to be pretty amazing, and now it’s a mainstay on our menus.


  • Extra-virgin olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, peeled and smashed with the side of a chef’s knife
  • 2 pounds Yukon Gold potatoes, quartered
  • 1 bunch spring onions, sliced ½ inch thick
  • 2 quarts low-sodium chicken or vegetable broth
  • 2 tablespoons kosher salt
  • 4 cups sorrel, cut crosswise into ½-inch strips
  • Freshly cracked black pepper
  • Smoked olive oil (optional)
  • Crème fraîche (optional)
  • Edible flowers, such as mustard flowers (optional)


Place a heavy-bottomed soup pot over medium heat and add a 3-count of oil. Add the yellow onions and garlic and cook until translucent, about 10 minutes. Add the potatoes, spring onions, broth, and salt. Bring to a simmer, then reduce the heat to low, cover, and cook for 45 minutes, or until the potatoes fall apart.

Using a ladle, transfer about half of the soup to a blender and blend until smooth. (Never fill the blender more than half way when blending hot liquids, as the steam can build up and force the top of the blender to come off; you may need to do this in batches.) Return the pureed soup to the soup pot and swirl to combine with the unblended portion. Fold in the sorrel. The soup will be creamy but slightly rustic and chunky. Ladle into bowls and garnish with freshly cracked black pepper, and with smoked olive oil, a dollop of crème fraîche, and some edible flowers, if you have them.