SPINACH AND TOMATO SOUP
4 tablespoons butter
1/2 pound sorrel leaves, cleaned
1 1/2 quarts chicken stock
1 pound tomatoes, peeled
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
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
Stir in sour cream or crême fraiche into soup. Season to taste
with salt and pepper, heat and serve.