Soupe a L'oseille Et Aux Petits Pois - Sorrel and Pea Soup

A hearty soup from the Perigord.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter
• 1  lb peas
• 1  garlic clove
• 1  tablespoon flour
• 2  small onions, chopped
• 1  quart hot water
• 1 1⁄2 cups sorrel, chopped
• 1  egg yolk
•  salt
•  pepper

Directions

1. Heat 1 tbs butter in a soup pot, Add the peas and the garlic, and heat them through. Add the flour, and stir this, making sure the flour is all dissolved.
2. Add 1 quart of hot or boiling water.
3. Add salt and pepper.
4. Add the chopped onion, and simmer the soup for 45 minutes.
5. Fry the sorrel in 1 tbs butter in a small pan, and add this to the soup.
6. Finally, beat the egg yolk, and add this to the soup just before serving to make it smooth.