Spring Sorrel Soup

I grew up waiting for Spring to eat my favourite soup - the Sorrel Soup. Sorrel is one of my key indicators of Spring and upcoming warmer weather. I remember being excited seeing sorrel in the store when I was a kid and asking my mom to make sorrel soup. I love everything about sorrel - its color, its tanginess, how well I feel after eating it (It is a high oxylate - remember to rotate your greens!).

Since I left Poland it was one of the foods I was missing the most; food I could not get enough of during each of my visits to the country. Once I started my little garden patch it was obvious that sorrel is going to be one of the plants in it.

Today I am sharing my sorrel soup recipe.

Ingredients:
6 cups of vegetable stock
2 carrots
4 potatoes
1.5 medium size onions
3 garlic cloves
4 cups of fresh sorrel
2 egg yolks
1-2 tbsp of cream (optional)
2 bay leaves
4 whole allspice
3 tbsp of ghee
sea salt
pepper

Instructions:
1. Cook the vegetable stock with bay leaves, chopped carrots, and chopped potatoes.
2. Heat the ghee and gently fry chopped onions and crushed garlic cloves. Once done, add them to the stock. Cook for approx 20-25 minutes.
3. Boil a pot of water, add chopped sorrel. Cook on a high heat for 2 minutes. Remove sorrel into the blender.
4. Add few spoons of the soup with some chunks of vegetables. Quickly blend it, it does not have to be smooth. Add back to the soup. Cook for another 5 minutes.
5. Take 2 yolks and whisk them with a fork. You can add cream if you want. If you added cream you need to add some soup to warm it up before adding it to the pot. If you only have egg yolks you can whisk them into the soup.
6. You can serve it with cooked egg sliced, or cut into quarters.
7. Enjoy!