Sorrel Soup
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped fine
- 4 cups fresh sorrel leaves, washed
- 1 teaspoon salt
- 3 tablespoons flour
- 5 cups chicken stock, boiling hot
- 2 egg yolks
- 13 cup 35 % fresh cream
- to taste pepper, Freshly ground
- 2 tablespoons extra virgin olive oil
- In a large, heavy-bottomed saucepan, heat the butter and olive oil over medium
- heat.
- Add the chopped onion, reduce heat to low heat and cook slowly until the onion are translucent.
- Meanwhile, roll the sorrel leaves into a tight bunch and, with a very sharp knife, slice into fine strips (julienne).
- Set aside half the leaves.
- Add the other half to the pot with the onions, sprinkle the flour and salt over them and stir to combine.
- Increase the heat to medium and cook for a few minutes until the sorrel are wilted.
- Gradually whisk in the hot stock and let simmer for a further 10 minutes.
- Pour the soup into a blender and puree until smooth.
- Add half the reserved sorrel leaves to the soup and puree again.
- Taste and season with pepper and more salt if needed.return to the saucepan aver low heat.
- In a small bowl, whisk together the egg yolks and cream.
- Stir about a cup of hot soup into the cream mixture and gradually whisk it all back into the pot.
- Stir in the mixture over medium heat for a few minutes until the soup thickens slightly.
- Do not let it come to a boil or the yolks will curdle.
- To serve, divide the remaining sorrel leaves into 4 deep bowls.
- Pour a ladle of soup over the leaves.
- Drizzle some olive oil on to the soup and serve immediately.
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butter, extra virgin olive oil, yellow onion, fresh sorrel leaves, salt, flour, chicken stock, egg yolks, cream, pepper, extra virgin olive oil
Taken from www.food.com/recipe/sorrel-soup-2610 (may not work)