Cold Sorrel Soup

Ingredients

• 500 g sorrel (stemless)
• 1.5 l vegetable broth
• 1 medium onion
• 1 tbsp honey
• 4 tbsp Lemon juice
• 2 Eggs
• 100 ml milk (3.5% fat)
• 20 g crème fraîche (1 tbsp)
• Salt
• Pepper

Instructions

1. 1.

   Wash and dry the sorrel leaves, then cut them crosswise into fine strips. Peel the onion and slice it into rings. Combine both with the broth in a large pot, reserving about 250 ml of broth for later. Bring to a boil and simmer for 10 minutes. Add honey and half the lemon juice, remove from heat, and let steep for another 10 minutes.

2. 2.

   Beat the eggs and whisk them with milk, crème fraîche, and the reserved broth until well combined. Slowly stir this mixture into the hot soup so it doesn't curdle. Season with salt, pepper, and the remaining lemon juice. Let cool, then refrigerate for 4 hours.

3. 3.

   Before serving, taste again and arrange in bowls.