Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Sorrel |
| 3 ounces | Butter |
| 1 x | Large onion, chopped |
| 2 tablespoons | Flour (heaped) |
| 2½ litre | Stock |
| 2 tablespoons | Breadcrumbs |
| 1 x | Salt and pepper |
| 2 eaches | Egg yolks |
| 150 millilitres | Cream |
Wash the sorrel well and chop it up. Heat the butter in a saucepan and just soften the sorrel and onion in it. Shake the flour over the vegetables and mix well. Let it cook for about 1 minute. Meanwhile bring the stock to the boil, then add to the pan. Add the breadcrumbs, season to taste, and bring to the boil, then simmer for about 1 hour covered. (It can be liquidized at this point, but needn't be.) Beat the egg yolks with the cream and add a little of the hot soup to the mixture, stirring well; then add gradually to the soup pot, stirring well, over the heat, but being careful not to let it boil.