Cream Of Sorrel Soup Recipe
Ingredients
1 cup packed coarsely chopped sorrel leaves and some tender stems
3 cups water
3 chicken-flavor bouillon cubes or envelopes
2 egg yolks
1/2 cup heavy or whipping cream
1 tablespoon dry sherry
Directions
1. In blender, blend sorrel leaves and stems and 1/2 cup water until finely chopped, about 15 seconds.
2. In 2-quart saucepan over high heat, heat sorrel mixture, bouillon, and remaining 2 1/2 cups water to boiling. Reduce heat to low; cover and simmer 10 minutes.
3. In small bowl, with wire whisk or fork, beat egg yolks, cream, and sherry; stir in small amount of hot soup. Slowly pour egg mixture back into soup, stirring rapidly to prevent lumping; cook, stirring constantly, until sorrel soup is slightly thickened (do not boil or soup will curdle).
2. In 2-quart saucepan over high heat, heat sorrel mixture, bouillon, and remaining 2 1/2 cups water to boiling. Reduce heat to low; cover and simmer 10 minutes.
3. In small bowl, with wire whisk or fork, beat egg yolks, cream, and sherry; stir in small amount of hot soup. Slowly pour egg mixture back into soup, stirring rapidly to prevent lumping; cook, stirring constantly, until sorrel soup is slightly thickened (do not boil or soup will curdle).
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