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Sorrel Soup


1 lb sorrel
3 oz butter
1 large onion, chopped
2 tablespoons flour (heaped)
2 litres Stock
2 tablespoons breadcrumbs
Salt and pepper
2 egg yolks
150 ml cream


Serves: 8


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.

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