Sorrel Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Young sorrel leaves,
2 tbsp: Butter,
2 tsp: Cornstarch,
1 Sprig: parsley, minced
3 cup: Chicken stock,
2: Egg yolks,
1 dash: Of salt,
1 cup: Light cream,
Directions:
Info: from The Old Farmers Almanac Colonial Cookbook
Wash the sorrel leaves and cook them in the butter until just wilted.
Puree the sorrel and add other ingredients, dissolving the cornstarch
first in a little stock, or whirl all together in the blender. Then
cook the soup over gentle heat until slightly thickened. Serve hot or
chilled, garnished with sour cream and chives, or with thin slices of
lemon.
Courtesy of Fred Peters.
Source from luhu.jp
Wash the sorrel leaves and cook them in the butter until just wilted.
Puree the sorrel and add other ingredients, dissolving the cornstarch
first in a little stock, or whirl all together in the blender. Then
cook the soup over gentle heat until slightly thickened. Serve hot or
chilled, garnished with sour cream and chives, or with thin slices of
lemon.
Courtesy of Fred Peters.
Source from luhu.jp
Tags
Soups