Sorrel soup

Yield: 4 servings

Measure Ingredient
1 pounds Fresh sorrel
1 medium Onion; chopped
¼ cup Butter
1 cup Light cream
2 \N Egg yolks; beaten
3 cups Chicken broth
\N \N Salt and pepper; to taste

Recipe by: The American Heritage Cookbook - ISBN 0-8281-04-03-4 Chop well-washed and dried sorrel leaves very fine. Cook onion in heated butter until limp, but do not brown. Stir in sorrel and cook over a low heat until wilted --- takes about 5 mins. Blend cream and egg yolks together. Heat chicken broth to a boil, then stir a little into yolk mixture, beating hard. Pour back into broth and heat. Beat constantly and do not allow it to boil. Add sorrel mixture and salt and pepper to taste. Serve hot or refrigerate and serve icy cold. If you like a smoother mixture, blend in an electric blender. Serves 4 to 6.

From: Dan Klepach

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