We have been teased here in the great Northwest with glimpses of spring, only to be surprised by a sudden snow shower and/or lower than average temperatures. So it’s still soup season here. And there are some soups that are best in spring, when the ingredients are at their peak — think fresh pea and mint soup. I’ve had it but never made it, so I’m not going to talk about that here. But one of my favorite spring soups is Sorrel Soup.

Sorrel is a lemony perennial leafy herb. It grows easily and is hard to kill. There are variagated varieties that are pretty, but don’t taste nice. It’s worth growing, especially if you like this soup, because you can’t usually find it in large enough quantities at the supermarket to make it.

There are just five ingredients, not including salt and pepper:

Two leeks, white and light green areas sliced and well-rinsed

1 tablespoon of butter, olive oil, or canola oil

Three large waxy potatoes — like Yukon gold or Red Bliss — chopped. You can peel them if you want, but you don’t have to

1 quart low sodium chicken broth

6 cups (packed) sorrel leaves, no stems, chopped.

Saute the leeks in the fat, until translucent and softened. Add potatoes and broth. When the potatoes are soft, mash them in the pot and add the sorrel. It will cook down to a kind of ugly greyish green. Puree with a stick blender or in a blender. Add salt and pepper to taste.

This freezes well and tastes even better. Want to make it look pretty? Add a dollop of sour cream or creme fraiche and sprinkle with chopped chives and/or purple chive flowers.