Sorrel soup with hard boiled egg - idea how to use sorrel

When I was 10 years old I remember walking with my grandmother at her allotment picking sorrel. Then she would make sorrel soup with potatoes, bacon, egg and a lot of butter. Delish. I have done a slightly slimmer version but still tasty. It is quite sour so may not appeal to everyone. Sorrel is quite rich in vitamins A and C, but vitamin C dies at a high temperature, so eating this soup to increase your vitamin C intake makes no sense. It also contains smaller amounts of calcium, potassium, iron, magnesium and zinc. There is also a lot of confusion around oxalates, however occasional consumption has no negative effect on health

Ingredients:

• 500g potatoes
• big carrot
• 2 stalks of celery
• 2 onions
• 4 garlic cloves
• 4 bay leaves
• spoon of butter
• 50 ml single cream
• 200g sorrel
• 4 eggs

Method:

Fry the finely chopped onion and celery in butter. When they soften, add garlic and fry for a while. Pour water or broth (about 1.5l). Add diced potatoes and carrots and bay leaves. Cook until the potatoes are tender. Chop the sorrel and add when the vegetables are soft. Add cream, mix and bring to a boil. Serve with a hard-boiled egg.