Sorrel Soup
photo by Sweetiebarbara
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
1 cup
- Serves:
- 4-6
ingredients
- 473.18 ml sorrel
- 59.14 ml onion
- 29.58 ml butter
- 29.58 ml flour
- 946.0 ml chicken broth
- 2 egg yolks
- 118.29 ml heavy cream
- 2.46 ml salt
- 1.23 ml pepper
- 8 slice baguette
directions
- Remove stems from Sorrel leaves, wash in salad spinner and set aside, reserving 2 leaves for garnish.
- Sauté finely chopped onion in butter until translucent.
- Heat broth but do not boil.
- Add sorrel leaves to onions and wilt.
- Add flour, stirring constantly until smooth.
- Continue stirring while adding hot broth.
- Simmer 5 minutes.
- Put through blender 1 cup at a time, or use hand held blender directly in sauce pan, using low speed.
- Return soup to low heat, do not allow to boil.
- Lightly beat egg yolks in a large cup, slowly stirring into them a little of the hot soup.
- Slowly pour the mixture back into the soup while stirring.
- Continue to stir while adding cream.
- Heat through, but do not boil.
- Season to taste.
- Garnish with thin slices of reserved Sorrel leaves and rounds of toasted baguette.
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RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.