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1 lb Sorrel 2 tb Breadcrumbs
3 oz Butter 1 x Salt and pepper
1 x Large onion, chopped 2 ea Egg yolks
2 tb Flour (heaped) 150 ml Cream
2 1/2 l Stock
8 servings
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.
3 oz Butter 1 x Salt and pepper
1 x Large onion, chopped 2 ea Egg yolks
2 tb Flour (heaped) 150 ml Cream
2 1/2 l Stock
8 servings
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.
