1/4 lb. (1 good-sized bunch) sorrel leaves, chopped
2 tsp. olive oil
2 cloves garlic, crushed or minced
1/2 tsp. salt
pepper
1 qt. chicken or vegetable stock
2 eggs
Heat olive oil in saucepan. Add garlic and let it color slightly. Add chopped sorrel, salt, and pepper. Stir until sorrel wilts. Add stock and simmer 15 minutes. Purée soup in blender, half at a time, for 2 whole minutes. Return to saucepan and keep warm--just under a simmer. Just before serving, whisk the eggs in a bowl until they double in volume. Then, whisking rapidly, gradually add them to the hot soup. Continue whisking until the egg is set just enough to hold without further whisking. Serve hot. Serves 4.
(Cuisine Minceur by Michel Guerard)
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