1 lb sorrel
1/2 stick butter
large onion, chopped
2 tbsp plain flour (All purpose)
3 cups chicken stock
4 tbsp breadcrumbs
salt and pepper
2 egg yolks
1 cup or so heavy cream
1/2 stick butter
large onion, chopped
2 tbsp plain flour (All purpose)
3 cups chicken stock
4 tbsp breadcrumbs
salt and pepper
2 egg yolks
1 cup or so heavy cream
method
1. Wash the sorrel well and chop it up.
2. Heat the butter in a saucepan and just soften the sorrel and onion in it.
3. Shake the flour over the vegetables and mix well. Let it cook for about 1 minute.
4. Meanwhile bring the stock to the boil, then add to the pan.
5. 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.)
6. 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.
2. Heat the butter in a saucepan and just soften the sorrel and onion in it.
3. Shake the flour over the vegetables and mix well. Let it cook for about 1 minute.
4. Meanwhile bring the stock to the boil, then add to the pan.
5. 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.)
6. 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.
serving amount
serves 8
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