Sorrel Soup with Smoked Salmon I

1. hard-boil the egg and rinse, cool.

Melt light butter or butter. Add flour, sweat briefly, stirring constantly. Add clear soup and make at a mild temperature for about 10 minutes. Stir from time to time.

3. clean sorrel, rinse, pluck from stems. Set aside a few leaves for garnish. Add remaining leaves to soup and grind with blender.

Fold in white wine and crème fraîche. Season with salt, pepper, sugar and a few drops of Tabasco. Blend the egg yolks and stir into the soup, do not make more.

Peel and chop the boiled egg. Cut the salmon into coarse strips. Pour the soup into warmed plates, bring to the table garnished with chopped egg, salmon and remaining sorrel leaves.

Everything from a saucepan, Gruner + Jahr,

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