Cold Sorrel Soup

By corlear

Ingredients

• 3 eggs
• 1 pint sorrel
• 1 clove garlic, pressed
• juice of 1 lemon
• 1/2 cup heavy cream
• 3 baby cucumubers
• 4 slices stale black bread
• salt

Details

Servings 4

Preparation

Step 1

Hard-cook 2 eggs in boiling salted water for 15 minutes. Plunge into cold water, peel, and cut into small pieces.

Trim and wash the sorrel using only a little of the stems.

Chop the sorrel coarsely. Boil them in 4 cups of salted water for 10 minutes and cool a little.

Beat the remaining egg and mix with the pressed garlic, the hard-cooked eggs, and a little lemon juice. Stir this into the soup and taste for seasoning. Chill in the refrigerator.

Just before serving, add the cream and the cucumbers cut in thin rounds. Cut the bread in small dice and pour the soup over them.