serves 8

1 large onion
4 tablespoons butter
1/2 pound sorrel leaves, cleaned
2 tablespoons flour
1 1/2 quarts chicken stock
1 pound tomatoes, peeled and seeded
1/2 pound fresh spinach
1/2 cup sour cream or creme fraiche

In a soup pot, sauté a large diced onion in 4 tablespoons butter till tender. Add 1/2 pound cleaned sorrel leaves. Cook till wilted. Stir in flour.
Add chicken stock. Mix well and bring to boil. Add 1 pound diced peeled, seeded tomatoes, and 1/2 pound fresh spinach, washed and sliced. Simmer soup.
Stir in sour cream or crême fraiche into soup.
Season to taste with salt and pepper, heat and serve.

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