Ingredients
2 cups fresh sorrel leaves
2 medium russet potatoes, peeled and 1" dice
2 tablespoons olive oil
1 cup cream or milk
6 cups water or stock
2 eggs
Preparation
Wash and remove the stems from the sorrel leaves. Heat the olive oil in a large stockpot, add the sorrel leaves and potato. Stir until the leaves are wilted. Add the water/stock and simmer until the potatoes are soft. Puree the soup with a hand-held mixer or in a food processor until smooth. Add the milk, salt and pepper to taste and bring back to simmer. Try adding the two eggs, lightly scrambled with a fork, to the soup just before serving. This will make the soup richer.
