Sorrel Soup
Serves 8
450g (1lb) Sorrel
2½ lt (4½ pints) Stock
150ml (¼ pint) Cream
75g (3oz) Butter
2 Egg Yolks
1 large Onion
2 tbsp Flour
2 tbsp Breadcrumbs
Salt and Black Pepper
Wash and chop the sorrel.
Heat the butter in a saucepan and fry the chopped onion until transparent adding the sorrel to soften it.
Sprinkle the flour over the vegetables and mix well, cook for about 1 minute.
Bring the stock to the boil and add to the saucepan.
Add the breadcrumbs, season to taste, boil and then simmer for about 1 hour covered.
If you wish at this stage you liquidise the soup.
Beat the egg yolks with the cream and add a little of the hot soup to the mixture, stirring well, then
gradually combine with the soup pot, stirring well, over the heat, do not to let it boil.
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