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🍽️ Creamy Sorrel Soup with Egg

325 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 3 tbsp Butter
• 4 tbsp Flour
• 1 l Vegetable broth
• 2 bunches Sorrel
• 5 Eggs (hard-boiled)
• 100 g Sour cream
• Salt
• Pepper

Instructions

1. 1. Peel the carrot, cut it lengthwise into four strips, and then slice them crosswise into rounds. Heat the butter in a pot and sauté the carrot slices. Stir in the flour and let it cook briefly. Slowly stir in the vegetable broth and bring the mixture to a boil.
2. 2. Meanwhile, clean the sorrel, wash it thoroughly, and cut it into thin strips. Peel the hard-boiled eggs. Cut two of the eggs lengthwise into quarters. Finely chop the remaining eggs and distribute them over the soup plates.
3. 3. Add the sorrel to the boiling soup and let it come to a boil once more. Remove the pot from the heat. Stir in the sour cream and season the soup generously with salt and pepper.
4. 4. Pour the soup over the eggs into the plates. Garnish with the remaining egg quarters.

Nutrition per serving

• kcal: 325
• Protein: 12 g · Fett/Fat: 24 g · Carbs: 16 g