Schav Recipe - Traditional Ashkenazi Jewish Sorrel Soup

Ingredients

• 1 lb fresh sorrel leaves, washed and chopped
• 6 cups cold water
• 2 large eggs
• 1 medium Yukon Gold potato, peeled and diced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 bay leaf
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sugar
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely sliced
• 1 tbsp fresh lemon juice
• 1/2 cup crème fraîche or sour cream (for serving)
• 1 tbsp extra-virgin olive oil (for drizzling)