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(Sorrel Soup)

1 lb sorrel, washed and stems removed
1 large bunch of parsley
1 carrot, peeled and chopped
1 stalk celery, chopped
1 leek, washed and chopped
1 Tbsp. butter
1 quart clear broth
salt and pepper
1 Tbsp. lemon juice
1 pinch of sugar
1 heaping tablespoon cornstarch
1 cup sour cream
4 eggs, poached or hardboiled

Parboil the sorrel in 3 quarts of salted water for 2 minutes. Let
stand for a few minutes more, then strain out the water and pat
the sorrel dry with paper towels. Chop it very fine -- if using a
food processor don't mash it too finely. Chop the parsley and
vegetables, but keep these separate from the sorrel. Cook the
vegetables and parsley in the broth for 40 minutes; strain them
out. Reserve the broth and puree the vegetables with a little of
the broth.

Melt the butter in a large saucepan. Cook the minced sorrel in the
melted butter for several minutes, stirring constantly.

Add the clear broth and the pureed vegetables, then season with
salt and pepper, lemon juice, and a pinch of sugar. Bring to a boil
and cook all the ingredients together for about 10 minutes. Stir
the cornstarch into the sour cream, then stir this mixture into
the soup with a whisk. Bring to a boil once more. Simmer for 2
minutes. Serve with a poached or hardboiled egg in each bowl.


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