Sorrel and Egg Soup

Ingredients

• manteca (lard)
• 1 large handful sorrel (acedera)
• 2.5 ladles per person caldo (broth)
• bread
• egg yolks

Instructions

1. Heat the manteca (lard) in a heavy pot over medium heat. Add the cleaned and chopped sorrel and cook gently, stirring, until well softened and caramelized—about 8–10 minutes.
2. Pour in the caldo (broth)—approximately 2.5 ladles per person—and bring nearly to a boil. Add the bread and reduce heat to low, allowing it to simmer gently until the bread has softened and begun to dissolve into the broth.
3. When ready to serve, transfer the soup to a tureen. Just before serving, stir in a beaten mixture of egg yolks to enrich and thicken the soup. Do not boil after adding the yolks, or they will curdle.