Sorrel Soup
By: Sheri Wetherell
Published: Friday, December 4, 2009 - 3:42am

Ingredients




2 cups fresh sorrel leaves
2 mediums potatoes, diced
2 tablespoons olive oil
1 cup heavy cream
6 cups water
2 whole eggs

Preparation

1 Wash and remove the stems from the sorrel leaves. 2 Heat the olive oil in a large stockpot, add the sorrel leaves and potato. 3 Stir until the leaves are wilted. 4 Add the water and simmer until the potatoes are soft. 5 Puree the soup in a food processor or with hand mixer until smooth. 6 Add the cream, salt and pepper to taste 7 Bring back to a simmer. 8 OK, what are we supposed to do with the two whole eggs ????

About


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

Comments:
Anonymous

What about the two eggs?
Gigi

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