Polish Sorrel Soup with Boiled Egg

ingredients

• SOUP
• 34 fl oz (1 litre) chicken stock; can replace with any meat-based stock
• 2 bunches (approx. 14 oz, 400 g) fresh sorrel leaves
• 0.5 bunch (approx. 3.5 oz, 100 g) fresh nettle leaves; can replace with spinach
• 1 medium onion
• 1.5 tablespoon butter
• pinch of salt
• 1 teaspoon lemon juice
• pinch of black pepper
• pinch of sugar
• 3.5 fl oz (100 ml) of sour cream; 12-18% fat
• GARNISH
• 4 medium eggs
• 2 teaspoon of lemon zest; grated or cut into strips
• fresh thyme; optional
• fried bacon strips; optional

method

Start warming up the chicken stock (we will need it soon).

Wash all the leaves (both sorrel and nettle), dry them and then chop roughly.

Peel the onion and dice it finely.

In a pan, heat the butter and sauté the onion for a little while. Add in the leaves.

Salt lightly, mix together with a spatula and stew under cover for around 3-5 minutes.

Pour the hot chicken stock in and cook for 10 minutes.

Chill it down for a bit, then blend it with a blender and then press it through a strainer. I left a one-fifth of the leaves unblended for more texture. Return to the pan.

Salt lightly, add the lemon juice, salt and sugar.

Add sour cream and heat the soup to the desired temperature.

Serve with boiled egg (halved), fresh thyme and thin strips of zest.