Chilled Cream of Sorrel Soup

Step 1: In a soup or large saucepan, melt butter and cook onion until tender.

Step 2: Add potatoes and sorrel and combine with onions.

Step 3: Add stock, pepper, tarragon and a little salt.

Step 4: Bring soup to boil.

Step 5: Reduce heat and cover, simmer gently until potatoes are cooked, about 30 minutes.

Step 6: Puree soup in a blender chill thoroughly.

Step 7: Stir in cream.

Step 8: Taste and adjust seasoning.

Step 9: Adjust consistency with additional cream or chicken stock if necessary.

Step 10: To garnish, separate the hard boiled egg whites from the yolk, chop the whites and press the yolk through a sieve to grate them. Sprinkle the egg whites in a circle around the edge of each serving and sprinkle some of the egg yolk in the center of each serving.