Ingriedients:
- 150 g Spinach
- 50 g Sorrel
- 500 mL (2 cup) Chicken broth
- 1 Onions
- 2 tablespoon Flat parsley
- 20 g smoked bacon
- 1 Eggs
- 60 mL (4 tablespoon) Whole-wheat flour
- 2 tablespoon Crème fraîche half fat
- 20 g Butter
- 2 pinch Salt
- 2 pinch Pepper
Directions:
- Peel and finely chop the onion.
- Wash and coarsely chop the parsley, sorrel and spinach.
- Melt the butter in a casserole and stir-fry the onion.
- Sprinkle with flour and cook for another minute while turning.
- Pour in the warm broth and mix.
- Add the entire slice of smoked bacon and simmer for 15 minutes.
- In the meantime, cook the egg for 10 minutes in boiling water.
- Peel it under running cold water.
- Add the parsley, sorrel and spinach to the broth and let simmer for another 10 minutes.
- Remove the smoked bacon.
- Add salt and pepper to taste, and the crème fraîche.
- Serve the sorrel soup along with a half a hard-boiled egg per person.