1/2c finely chopped onion
1/3c long grain rice (I might try with short grain)
31/2c rich pork or chicken stock
3-4c packed sorrel leaves
1/2-1c of half-and-half or heavy cream
2 eggs, beaten
salt and pepper
Heat butter in a soup pot over medium flame. Add onions, cook a few minutes. Add rice and stock. Cover, bring to simmer and cook 5 minutes. Cut sorel into strips. Add 2/3s of it to soup, simmer until rice is tender. Reduce heat to low and stir in cream and remaining sorrel. Temper the eggs by whisking 1/2c soup broth into the eggs then stir egg mixture into soup. Do not boil. Season with salt and pepper. Makes four servings.
This is what sorrel looks like in the garden...please ignore my weeds..
I'm going to try this tomorrow...with the bacon, of course.