Side Pannel
Sorrel Soup
Ingredients List
- 1 lb Sorrel
- 3 oz Butter
- Large onion, chopped
- 2 tb Flour (heaped)
- 2 1/2 l Stock
- 2 tb Breadcrumbs
- Salt and pepper
- 2 Egg yolks
- 150 ml Cream
Directions
Wash the sorrel well and chop it up. Heat the butter in a saucepan and
just soften the sorrel and onion in it. Shake the flour over the
vegetables and mix well. Let it cook for about 1 minute. Meanwhile bring
the stock to the boil, then add to the pan. Add the breadcrumbs, season to
taste, and bring to the boil, then simmer for about 1 hour covered. (It can
be liquidized at this point, but needn't be.) Beat the egg yolks with the
cream and add a little of the hot soup to the mixture, stirring well; then
add gradually to the soup pot, stirring well, over the heat, but being
careful not to let it boil.
just soften the sorrel and onion in it. Shake the flour over the
vegetables and mix well. Let it cook for about 1 minute. Meanwhile bring
the stock to the boil, then add to the pan. Add the breadcrumbs, season to
taste, and bring to the boil, then simmer for about 1 hour covered. (It can
be liquidized at this point, but needn't be.) Beat the egg yolks with the
cream and add a little of the hot soup to the mixture, stirring well; then
add gradually to the soup pot, stirring well, over the heat, but being
careful not to let it boil.
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