Enjoy the soup either hot or cold, but I think it's best straight from the refirgerator with a dollop of sour cream and freshly ground black pepper. Sorrel Soup 8oz sorrel leaves, washed and trimmed of stems 2oz parsley , trimmed of stems 1 tablespoon walnut oil 1 onion, chopped .75 litres chicken broth coarse sea salt freshly ground black pepper 1 large egg, beaten Heat oil in a medium saucepan. Add shallots and cook on medium-high heat until translucent, about 5 minutes. Add sorrel a little at a time, tossing; cook until leaves have wilted, about 10 minutes. Add broth, bring to a boil, and simmer about 15 minutes. Using a hand-held blender, purée the soup. Season with salt and pepper. Bring to a boil and add beaten egg. Whisk vigorously until egg has dispersed. Simmer for about 5 minutes. Serve hot or cold with a garnish of sour cream. Yield: 3 servings.