2 cups of shredded or grated sorrel
2 leeks (most of the green cut off)
2 parsnips
2 parsleys (root part)
1-2 lb of ribs (for broth, na use canned)
salt, pepper, bay leaf, all spice

In a large pot pour about 1 gal. of water, chop up all the veggies, add spices (except for pepper which you add at the end), and put the meat in. Boil on med heat until you get rich broth and the meat will be coming off the bones (about 1 hour).

Take the meat out, add sorrel let it boil for next 15 min. Then take a blending knife and cream all the veggies. Set on low heat, meanwhile peel the meet of the bones chop and add to the creme. Add pepper to taste.

Serve with boiled quartered eggs, 2 eggs per plate.

This is a low fat version and is quite filling. If you want during serving you can add a soup spoon of sour creme in the middle for both decor and extra flavor.

Submitted by: Peublo