Spring Cream Soup

Sauté 1 finely chopped onion with 1 tbsp of butter.

Add 250 g of chopped spinach, season with salt to taste, and let it braise.

Separately braise 150 g of sorrel with 1 tbsp of butter, then combine with the onion and spinach.

Pour 6-7 cups of water over everything and simmer for 5-6 minutes.

Next, pass the mixture through a sieve.

Separately, lightly sauté 2 tbsp of flour with 2 tbsp of butter and whisk in 1 cup of fresh milk.

Mix this with the strained vegetables and add it back into the broth.

Season with salt to taste and simmer for 8-10 minutes.

Finish the soup by stirring in 1 egg yolk and 3/4 cup of sour cream.