Creamy Sorrel Soup with Egg

Ingredients

• 2 carrots
• 3 tbsp butter
• 4 tbsp flour
• 1 l vegetable broth
• 2 bunches sorrel
• 5 eggs (hard boiled)
• 100 g Sour cream
• Salt
• Pepper

Instructions

1. 1.

   Peel the carrots, quarter them lengthwise and slice crosswise. Heat butter in a pot, steam the carrots, stir in flour and sauté briefly. Gradually add vegetable broth. Bring to a boil.

2. 2.

   Meanwhile clean and wash the sorrel, cut into strips. Peel hard boiled eggs. Quarter two eggs lengthwise. Chop remaining eggs finely and distribute on soup plates.

3. 3.

   Add sorrel to the boiling soup, let it bubble once, remove from heat. Stir in sour cream and season well with salt and pepper.

4. 4.

   Pour soup over the eggs on the plates, garnish with remaining egg slices.