Sorrel Soup With Eggs

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

method

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.