Sauerampfersuppe

Ingredients

• 200g fresh sorrel leaves
• 3 medium potatoes, diced
• 1 onion, diced
• 2 tbsp butter
• 800ml vegetable stock
• 150ml double cream
• 4 eggs (for poaching)

Method

1. Saute onion in butter. Add potatoes and stock. Simmer 15 minutes.
2. Add sorrel and cook 2 minutes — it will turn a dramatic olive green.
3. Blend until smooth. Stir in cream, season.
4. Poach eggs separately. Ladle soup into bowls and place a poached egg in each.