Barbara Kafka's Sorrel Soup
- 3 tablespoons butter
- 3 ounces sorrel leaves, cut crosswise into thin strips (2 cups)
- 5 cups chicken stock
- 5 egg yolks
- 1 1/2 cups heavy cream
- Kosher salt to taste
- Melt the butter in a medium saucepan.
- Add the sorrel, and cook over medium heat for 2 minutes, or until the sorrel has wilted.
- Add the chicken stock.
- Bring to a boil.
- Lower the heat, and simmer, uncovered, for 20 minutes.
- (The soup base can be made ahead to this point and refrigerated for as long as two days if the finished soup is to be served hot; if it is to be served cold, continue and then refrigerate.
- The finished soup improves after sitting for a day.)
- Beat the egg yolks and cream in a small bowl.
- Slowly ladle in some of the hot soup base, whisking constantly, until a third of it has been added.
- Whisking the remaining base in the saucepan, slowly pour in the egg-yolk mixture.
- Slowly bring to a boil, whisking constantly, until it is thickened and coats the back of a spoon.
- Remove from the heat.
- If serving hot, add salt to taste and serve immediately.
- If serving cold, refrigerate, whisking occasionally until it is fully chilled, to keep it smooth.
- If it is too thick, thin with a little milk.
- Add salt to taste before serving.
butter, sorrel leaves, chicken stock, egg yolks, heavy cream, kosher salt
Taken from cooking.nytimes.com/recipes/8980 (may not work)