Sorrel Soup with Cream is sultry, delectable, luscious, and comforting. It pleases the palate with soft flavors and earthy goodness. The wholesome flavors enrich body and soul.
Sorrel Soup with Cream

Sorrel Soup with Cream
Recipe type: Soups and Stews
Cuisine: British
Serves: 8 servings
  • 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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