Creamy Sorrel Soup with Poached Egg

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Wash the sorrel, remove the coarse stems and cut into strips. Cut the potatoes into small cubes. Heat the sorrel together with the butter until it has collapsed (goes quickly). Add the potatoes and the garlic clove and fill up with the broth. Let cook for about 20 minutes.
Poach the eggs just before the end of the cooking time. To do this, put on another pan with the water, the vinegar and salt and pour the eggs into the boiling water over a ladle. Now puree the sorrel soup and season with the cream, salt and pepper. Place the poached eggs in a deep plate and pour the soup over them.

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