|
|
Recipe: French Sorrel Soup
|
|
Ingredients
|
| Qty. |
Unit |
Ingredient |
| 1/4 |
c |
butter |
| 2 |
ea |
bunches of sorrel, finely chopped |
| 1 |
tsp |
flour |
| 1 |
c |
light cream |
| 2 |
c |
hot chicken or vegetable stock |
| 2 |
ea |
egg yolks |
|
Instructions
|
1) In a medium saucepan, heat butter over medium heat.
2) Add sorrel and cook 3 to 4 minutes, or until well wilted.
3) Sprinkle flour over sorrel and stir. Add hot stock.
4) Bring to a boil then reduce heat and simmer, covered for 20 minutes.
5) Puree and return to pot.
6) Combine cream and egg yolks.
7) Slowly whisk a 1/4 cup soup into cream then slowly whisk cream into hot soup. Be careful to avoid curdling the yolks.
8) Heat, stirring constantly, until steaming. Do not boil.
|
|
|