Sorrel Soup With Eggs

Prep Time: 30 min Cook Time: 20 min Servings: 4 Source:

Ingredients

300 g fresh sorrel leaves

1 litre of vegetable stock

1 tablespoon butter

1 tablespoon flour

4 tablespoons sour cream

salt, pepper

4 hard boiled eggs

Directions

1.
Pick over the sorrel.
Remove and discard. Rinse and finely chop the leaves.

2
Melt butter in a saucepan, add sorrel leaves, and salt.
Cover and stew over a low heat for 5 minutes.

3
Mix flour with 2 tablespoons of cold stock into a smooth paste.
Add to the sorrel. Stirring constantly add the remaining stock and simmer for a further 10 minutes.

4
When the soup thickens remove from the heat, season with salt and pepper and slowly add small quantities
of sour cream taking care not to curdle it.

5
Place an egg in a soup plate, pour the soup over it and serve immediately.