First I made some vegetable broth. For this 800 ml of water put 1 peeled carrot, cleaned 1 bulb onion, piece of leek, crushed with a knife 3 black peppercorns. And a bouquet Garni consisting of Bay leaf, 3 parsley sprigs and 1 thyme sprigs. Simmer 20 minutes on low heat, then strain the broth. You can use beef broth, if desired.

Sorrel wash, dry, remove the stems and chop the leaves.

Broth back on the stove after the water boils, add the rice and cook for 8-10 minutes until tender. After add the chopped sorrel and again bring to boil.

Remove the soup from the heat and carefully break the immersion blender until smooth and puréed.

Return the soup again on the stove, add salt, pepper and cream. Mix thoroughly, but do not bring to a boil.

Serve preferably with a boiled egg and toast with cheese.