Sorrel Potato

Serves 6
1 recipe Hot Potato Soup without cream
2 to 3 cups chopped sorrel
1 tablespoon butter and/or rendered chicken fat
1-1/2 cups half-and-half cream
2 egg yolks, beaten
Salt, white pepper, minced fresh herbs and freshly grated lemon peel to taste
Paprika

Prepare potato soup and set aside.

Cook sorrel, covered, in butter 10 minutes, stirring occasionally. Combine with potato soup
and heat. Beat together cream and egg yolks, whisk in 1/2 cup hot soup and return to rest of soup. Adjust seasonings with salt, pepper, herbs and lemon peel. Serve with a dusting of paprika.