Lamb and Sorrel Soup from Soup: A Way of Life by Barbara Kafka

Name: Lamb and Sorrel Soup from Soup: A Way of Life by Barbara Kafka
Ingredients: 1 pound (450 g) lamb shoulder, trimmed of excess fat and cut into ¾-inch (1.5-cm) cubes, or 2 cups cubed leftover cooked lamb; Freshly ground black pepper, to taste; 6 cups (1.5 l) Lamb Stock; 1 pound (450 g) firm potatoes, peeled and cut into ½-inch (1-cm) dice; 4 tablespoons (60 g) unsalted butter; 9 ounces (270 g) sorrel leaves (about 2 bunches, stemmed), cut across into narrow strips (about 6 cups); 1 tablespoon kosher salt

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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.

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Ingredients

1 pound (450 g) lamb shoulder, trimmed of excess fat and cut into ¾-inch (1.5-cm) cubes, or 2 cups cubed leftover cooked lamb
Freshly ground black pepper, to taste
6 cups (1.5 l) Lamb Stock
1 pound (450 g) firm potatoes, peeled and cut into ½-inch (1-cm) dice
4 tablespoons (60 g) unsalted butter
9 ounces (270 g) sorrel leaves (about 2 bunches, stemmed), cut across into narrow strips (about 6 cups)
1 tablespoon kosher salt