Sorrel soup

  • soup vegetables [big carrot, big potato, parsley, celery]
  • water
  • vegetable broth
  • 1.5 teaspoon Vegeta
  • 1 teaspoon pepper
  • bunch of sorrel
  • 100g 30% cream
  • 20g butter
  • hard-boiled eggs

Peel and cut into cubes soup vegetables. Pour with water, add spices - cook for 30 min in 90C.
Chop sorrel (without tails) and fry in butter. Then mix and add to the soup.
Season it with cream - boil.
Serve with hard-boiled eggs.
Bon Appetit!
Author: magnolia0joaska
Polonez Ireland