Sorrel Soup

READY IN: 1hr 15mins
SERVES: 4-6
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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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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