Summary

Ingredients

• 350 g sorrel, cleaned, washed
• 3 potatoes, washed and cut into cubes
• 50 g butter
• 1 ½ liter vegetable stock
• 2 egg (s), including the yolk
• 4 tablespoon heavy cream
• Seasoned Salt

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Instructions

1. Sauté sorrel in butter that is not too hot, stir constantly so that it does not stick. When the sorrel is mushy, deglaze with vegetable stock. Bring the stock to the boil again and add the potato cubes. Then season to taste and cook for about 30 minutes.
2. Strain the soup through a sieve. Mix the egg yolks with the cream and some hot soup. Pour this mixture into the soup. Let the soup thicken briefly over a low heat, stirring constantly (do not bring to the boil). Add the remaining butter and serve.