"Cream" of Sorrel Soup

1/4 lb fresh sorrel
1 ½ tsp salt
2 tsp olive oil
pepper
2 cloves garlic, crushed with the flat of a knife and peeled
1 qt of chicken stock
2 eggs

Heat the olive oil in the saucepan, add the garlic and let it color lightly. Add the chopped sorrel and salt and pepper, and stir to wilt the sorrel, then add the stock and simmer for 15 minutes. In the electric blender, puree the soup, half at a time, for 2 minutes. Return it to the saucepan and keep it warm -- not quite at a simmer.

Just before serving, in the bowl whisk the eggs well until they double in volume. Then, whisking rapidly, gradually add them to the hot -- but not close to boiling -- soup. Continue whisking until the egg liaison has set just enough to hold without further whisking and heating. The soup should be thickened but very light.

Note from Patti A substitute for cream that actually has a creamy thickness and flavor is whipped instant powdered non-fat milk. 

submitted by Patti Andrews; from Michel Guerard's Cuisine Minceur