Spring Sorrel Soup

• 3 bunches sorrel
• 1 bunch parsley
• 2 large onions
• 3 cloves
• 1 cup salted butter
• 6 cups peas
• 12 cups chicken stock
• 2 teaspoons salt
• 1 teaspoon pepper
• hard-boiled egg (to garnish)

1. Melt butter in the bottom of pot.
2. Add onions and cook until transparent.
3. Add chicken stock, lemon juice, cloves, salt, pepper, and peas.
4. Cook until peas are almost done.
5. Add parsley and cook five more minutes.
6. Add sorrel just before serving, so leaves just wilt.
7. Garnish with hard boiled eggs and serve.

bunches sorrel, parsley, onions, cloves, butter, peas, chicken stock, salt, pepper, egg

Taken from www.food.com/recipe/spring-sorrel-soup-366145 (may not work)