Saturday, August 25, 2012

Potato Leekie Lambie Sheepie Soup

There I was, sitting on a rock at the stables, letting the horse I'd just showered dry and graze in the sun, and I looked down and found a HUGE patch of sheep sorrel!  Yum!

A quick search with my iPhone suggested that I could make a potato sorrel soup and, oh, look!  I have leeks and shallots and garlic from the farm and oh, hey, here's some lamb's quarters instead of spinach!  I can make this soup, from one of the White House chefs!  Only with all farm share or foraged ingredients!  (Well, except for the butter and the spices...)

I picked a big bunch of sheep sorrel and about a cup, maybe a little less, of lamb's quarters leaves.  I grabbed a sprig of what I thought was thyme but turned out to be oregano, so I ended up not using it.  I followed the recipe otherwise exactly and created a yummy soup which I will take in a thermos to work tonight.  

1 comment:

  1. I think the soup is even better when it's cold.

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