Sorrel Soup (irish) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Sorrel,
3 ounce: Butter,
Large onion, chopped
2 tbsp: Flour, heaped
2 1/2 liter: Stock,
2 tbsp: Breadcrumbs,
Salt and pepper,
2 each: Egg yolks,
150 milliliter: 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
neednt 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.
Source from luhu.jp
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
neednt 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.
Source from luhu.jp