Soupe a lOseille or Tchav

• 2 tablespoons unsalted butter
• 1 leek, diced
• 1 onion, diced
• 1 pound sorrel, tough stems removed, and leaves finely chopped
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon salt, or to taste
• Freshly ground pepper
• 1/2 cup sour cream or creme fraiche
• 2 hard-boiled eggs (optional)
• 2 cups croutons
• 1 English cucumber, thinly sliced

1. Heat a stockpot, melt the butter, and scatter the leek and onion on top, sauteing until the onion is transparent.
2. Pour in 4 cups water, and bring to a boil.
3. Add the sorrel, garlic, lemon juice, and salt and pepper (about 5 twists of the pepper mill).
4. Simmer for 15 minutes, stirring occasionally, then remove from the heat.
5. Once the soup has cooled for about 10 minutes, puree, and serve warm with a dollop of sour cream or creme fraiche, or as a cold soup, the way Jews coming to France from Russia did: finely chop the hard-boiled eggs, and stir them into the soup; cool completely in the refrigerator, and serve cold, garnished with the croutons, cucumber slices, and a dollop of sour cream or creme fraiche.

unsalted butter, onion, sorrel, garlic, lemon juice, salt, freshly ground pepper, sour cream, eggs, croutons, cucumber

Taken from www.epicurious.com/recipes/food/views/soupe-a-l-oseille-or-tchav-373934 (may not work)