Ingredients

The following ingredients have 4 Servings
  • 3.53 ounces fresh sorrel
  • 1 medium onion (finely diced)
  • 1 medium carrot (peeled, finely diced)
  • 1.41 ounces celery root (small piece, peeled, finely diced)
  • 3 medium potatoes (peeled, finely cubed)
  • 4 tablespoons parsley (finely chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 bay leaf
  • 2 allspice berries
  • 4⅕ cups vegetable stock (hot)
  • 1-2 eggs

Instruction

  • In a large pot heat up 1 tablespoon of oil, add the bay leaf, allspice, onion, carrot and celery root and cook gently for 5 minutes stirring often.
  • Add the potatoes, half the stock, cover and bring to the boil then simmer for 10 minutes (or until the potatoes are fully cooked).
  • Add the sorrel, parsley, the rest of the stock, cover, bring to the boil again then simmer for 5 minutes.
  • Slowly pour in the beaten egg stirring all the time and cook for another minute.  Remove from the heat, stir in the butter, season to taste and serve.