Image by Ejdzej
Here is a recipe I made a few weeks ago as spring here in Michigan was in full bloom. This soup has a bit of a savory/sour/nutty flavor, owing to the mix of chicken broth, eggs, sorrel, and morel mushrooms. It’s great for those semi-cool springtime evenings.

Ingredients:

• 7 oz. sorrel leaves (or substitute young spinach leaves)
• 8 oz. morel mushrooms,sliced into thin strips
• 2 Tablespoons olive oil
• 2 Tablespoons salted butter
• 1 onion, finely chopped
• 2 large potatoes, peeled and cut into thin strips
• 7-8 cups vegetable or chicken broth
• 1 teaspoon salt
• 3 egg yolks
• 1/2 cup sour cream

Preparation:

1. Remove the stems from the sorrel. Stacking several leaves on top of each other, roll them up lengthwise and then cut them into thin ribbons crosswise. Continue chiffonading the res of the sorrel, and set aside a few tablespoons for garnish.
2. Heat the olive oil in a large non-stick soup pot and sauté the onion, stirring, until it is lightly colored.
3. Add the potatoes and stirring continuously, cook them for about 5 minutes or until lightly colored.
4. Add 7 cups of the broth and salt and bring to a boil over high heat.
5. Saute the mushrooms in the butter for jut a few minutes and add along with the sorrel chiffonade; reduce the heat to low, and cook for about 10 minutes or until the potatoes are tender.
6. Whisk the egg yolks and sour cream together in a small bowl.
7. Pour a spoonful of the hot soup into the egg/sour cream mixture and whisk to combine.
8. Whisking the soup constantly, pour the tempered eggs back into the soup.
9. Cook the soup over low heat, moving the soup pot back and forth on the burner and continuing to stir with a wooden spoon. Do not allow the soup to boil; it should begin to slowly thicken.
10. Taste and add more salt if necessary. Thin with as much of the remaining cup of broth as necessary to get a nice consistency.

To serve:
Ladle the soup into 6 heated serving plates and garnish with the reserved chiffonade and hard-boiled egg slices.