Sorrel Soup with Cream
Cuisine: British
Author: Kitchens
  • 1 pound sorrel
  • 1/2 stick butter
  • large onion, chopped
  • 2 Tablespoons plain flour (All purpose)
  • 3 Cups chicken stock
  • 4 Tablespoons breadcrumbs
  • salt and pepper
  • 2 egg yolks
  • 1 Cup or so heavy cream
  1. Wash the sorrel well and chop it up.
  2. Heat the butter in a saucepan and just soften the sorrel and onion in it.
  3. Shake the flour over the vegetables and mix well. Let it cook for about 1 minute.
  4. Meanwhile bring the stock to the boil, then add to the pan.
  5. 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.)
  6. 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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