Sorrel And Lettuce Soup Recipe
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Ingredients
1 rib celery, very thinly sliced on the diagonal
1/2 teaspoon finely minced garlic
1-1/2 tablespoons rendered chicken fat or butter
3 ounces sorrel, stems and tough ribs removed, shredded
2 cups loosely packed shredded red-leaf or other soft-leaf lettuce
3 tablespoons minced fresh chives
Pinch sugar
4 cups brown chicken or veal stock
Salt, white pepper and fresh lemon juice to taste
1 egg, lightly beaten
Chopped celery leaves or sour cream
Directions
Cook celery and garlic in butter, covered, until almost tender.
Add sorrel, lettuce, chives and sugar.
Stir well to coat sorrel and lettuce and cook, stirring, 3 minutes.
Add stock, cover, bring to gentle boil and cook 4 minutes.
Season with salt, pepper and lemon juice.
Bring to boil and with fork beat in egg, stirring until set.
Garnish with celery leaves or dollops of sour cream.
Add sorrel, lettuce, chives and sugar.
Stir well to coat sorrel and lettuce and cook, stirring, 3 minutes.
Add stock, cover, bring to gentle boil and cook 4 minutes.
Season with salt, pepper and lemon juice.
Bring to boil and with fork beat in egg, stirring until set.
Garnish with celery leaves or dollops of sour cream.
