Sorrel Soup

Ingredients

2 cups fresh sorrel leaves

2 mediums potatoes, diced

2 tablespoons olive oil

6 cups water

Wash and remove the stems from the sorrel leaves.

Heat the olive oil in a large stockpot, add the sorrel leaves and potato.

Stir until the leaves are wilted.

Add the water and simmer until the potatoes are soft.

Puree the soup in a food processor or with hand mixer until smooth.

Add the cream, salt and pepper to taste

Bring back to a simmer.

OK, what are we supposed to do with the two whole eggs ????

Permalink Anonymous
May 12, 2009

What about the two eggs?

Permalink Gigi
September 13, 2011

U have to boil them, the chop them in to little or big slices as u prefer and the just add to the soup

Sorrel soup is common in Polish, Lithuanian, East Slavic and Yiddish cultures. It's often served cold with sour cream.