FRIJE

Instructions

• 1.   Peel and thinly slice the onions. Melt them in a large saucepan with duck fat (or a generous knob of butter). Sprinkle with flour when they are melted.
• 2.   Peel the garlic cloves and roughly crush them. Wash the sorrel and remove the stems. Add the garlic to the saucepan, let it melt for 2 minutes, and then pour in water.
• 3.   Add the roughly chopped sorrel, salt, pepper, cover, and simmer for 30 minutes.
• 4.   Towards the end of cooking, on high heat, crack the eggs over the saucepan and pour in the whites while stirring vigorously with a wooden spoon.
• 5.   Reserve the yolks in a bowl. Add vinegar to the yolks and mix everything together.
• 6.   Remove the soup from the heat to prevent the whites from overcooking. Let it cool for 5 minutes, then add the yolks while stirring vigorously.
• 7.   Serve this soup in deep plates, on thinly sliced bread slices.