Dice 1 red onion, 1 fennel (set fronds aside), and 1 parsnip. finely chopped 1 tbsp each of marjoram, parsley, and celery greens. Add 2 tbsp of olive oil to a large saucepan over medium high heat. Add the diced onion and allow to cook for five minutes, then add the fennel and parsnip. saute until vegetables are tender, about 5 minutes, then add chopped herbs and cook until herbs are fragrant. 

 

Dice 1 1/2 lb of fingerling potatoes and add to soup. Add 1/2 lb of chopped sausage, 1 tbsp of salt, and 2 bay leaves. Add enough water to cover all vegetables, about 10-14 cups. Bring soup to a boil, Add 3 cups of kale chopped into 1/2 inch ribbons. reduce heat and cook for 25-30 minutes, or until potatoes are cooked through. Lightly beat 2 eggs and add to soup. Chop sorrel greens into 1/2 inch ribbons and add to soup. Cook greens until wilted, then remove heat, remove bay leaves, and serve soup with a dollop of sour cream or mayonnaise.