Ingredients:
300 g. sorrel
3 big potatoes
50 g. butter
2 yolks
1.5 l chicken stock
50 ml cream
Black pepper
Salt

Preparation and serving:
Remove the stems of the sorrel leaves, then wash and dry. Peel the potatoes and cut in big cubes. Saute the sorrel at not too high temperature, stirring occasionally. Put the stock in a pot and bring it to the boil. When the sorrel gets soft add the stock. Bring it again to the boil, add the potatoes, flavor with salt and pepper and leave it to boil for 35 min. When its ready, smash and strain the potatoes. Mix together the yolks and the cream. Add to them a ladle of the soup, stirring. Remove the soup from the heat and add slowly the yolk-cream mix stirring all the time.
Serve hot, adding just before the serving a cube of butter in each plate.

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