• 2 quarts water
• 1 lb. fresh sorrel, washed thoroughly, stemmed, ribs removed, coarsely chopped. Ribs and stems tied together securely in a bundle.
• kitchen string
• 3 eggs
• 1 egg yolk
• 1 tsp. lemon juice, to taste
• 1/2 cup sour cream

Bring water with sorrel leaves and bundle of ribs and stems to a boil in a nonreactive saucepan. Reduce heat to low and simmer 20-30 minutes, until leaves are soft and starting to lose texture. Discard bundle of ribs and stems. Lightly beat eggs and egg yolk with a fork in a large bowl. Slowly beat in the hot soup. When 4 cups soup have been added, trickle egg mixture back into the saucepan, beating constantly. Pour soup back and forth between the pot and bowl to cool it more quickly. Let cool and refrigerate until cold. Stir in lemon juice, and salt and pepper to taste just before serving. Serve with sour cream.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 101, fat 7.6g, 66% calories from fat, cholesterol 137mg, protein 5.3g, carbohydrates 3.6g, fiber 2.2g, sugar 1.2g, sodium 56mg, diet points 2.7.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.5, Fruit: 0.0, Bread: 0.0, Lean meat: 0.4, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 0.1

  view detailed nutritional information

The recommended wine is: Fumé Blanc.