Summary

Ingredients

• 300 g sorrel
• ml 1,200 vegetable stock
• 200 ml cream
• 4 medium potato (s)
• 2 cloves garlic
• 4 egg (s)
• 2 tablespoon vinegar
• salt and pepper
• butter

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Instructions

1. 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.
2. 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.