GOOSEBERRY SOUP

2 cups chicken or duck stock

1 potato (Yukon Gold or Yellow Finn)

Peel, chop, cook potato till soft. Puree.

1 cup gooseberries

1/2 cup stock

Cook till soft, strain in food mill. Combine cooked gooseberries with potato puree. Add 1 cup chopped sorrel, cook till it “dissolves.” Salt to taste.