Spring Sorrel Soup

1. 1

   Melt butter in the bottom of pot.

2. 2

   Add onions and cook until transparent.

3. 3

   Add chicken stock, lemon juice, cloves, salt, pepper, and peas.

4. 4

   Cook until peas are almost done.

5. 5

   Add parsley and cook five more minutes.

6. 6

   Add sorrel just before serving, so leaves just wilt.

7. 7

   Garnish with hard boiled eggs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.