- 200 g sorrel
- Chopped parsley
- 3 good firm-fleshed potatoes
- 1 onion
- 10 g of butter
- 1 egg
- 2 spoonfuls of milk
- 25 cl of fresh cream
- 1 liter of water
- Salt, pepper
- Wash and remove stems from sorrel leaves and chop finely.
- Peel potatoes and onion and cut into pieces.
- In a pot, melt the sorrel in the butter and add the onion, then the potatoes. Stir. Add water, season and cook for about 30 minutes.
- When the potato pieces are well cooked, blend.
- Beat the egg with the milk and add it to the soup without stopping to beat. Adjust the thickness of the soup by adding a little milk if necessary. Adjust the seasoning.
- Reheat if necessary but be careful not to boil the egg.
Serve and place a spoonful of fresh cream in the center of each plate. Decorate with chopped parsley.
