Sorrel soup

2 cups of sorrel
3 sprigs parsley
few sprigs of basil or chervil
1 medium onion
salt, pepper and nutmeg
3 Tbsp butter
2 Tbsp flour
2 quarts of chicken stock
4 egg yolks
1 cup of sour cream

  • Chop sorrel, parsley, basil and onions very fine.
  • Cook with spices in melted butter until tender.
  • Add flour and stock.
  • Simmer for 10 minutes.
  • Cool slightly, then add egg yolks and sour cream.
  • Serve warm or ice cold.