Sorrel Soup

1. 1

   Wash and remove the stems from the sorrel leaves.

2. 2

   Heat the olive oil in a large stockpot, add the sorrel leaves and potato.

3. 3

   Stir until the leaves are wilted.

4. 4

   Add the water/stock and simmer until the potatoes are soft.

5. 5

   Puree the soup with a hand-held mixer or in a food processor until smooth.

6. 6

   Add the milk, salt and pepper to taste and bring back to simmer.

7. 7

   Try adding the two eggs, lightly scrambled with a fork, to the soup just before serving. This will make the soup richer.

No additional tips available.