Sorrel, Lettuce, Chervil Soup Recipe
Ingredients
| Sorrel | 115 Gram | |
| 1 very small head bibb lettuce | ||
| Chervil | 15 Milliliter | |
| Butter | 30 Milliliter | |
| Chicken stock | 1.25 Large | |
| Egg yolk | 2 | |
| Croutons | 250 Milliliter | |
Directions
Wash and pick through the sorrel, lettuce and chervil.
Chop fine.
Heat the butter in a large sauce pan, add the vegetables and saute until tender.
Add all the chicken stock except 1/2 cup (125 ml).
Simmer the soup for a half hour.
In a small mixing bowl blend the egg yolks with the cold stock, gradually whip in a little hot stock until a thick sauce is formed.
Remove soup from heat.
Whip the sauce into the soup a little at a time.
Serve at once.
Chop fine.
Heat the butter in a large sauce pan, add the vegetables and saute until tender.
Add all the chicken stock except 1/2 cup (125 ml).
Simmer the soup for a half hour.
In a small mixing bowl blend the egg yolks with the cold stock, gradually whip in a little hot stock until a thick sauce is formed.
Remove soup from heat.
Whip the sauce into the soup a little at a time.
Serve at once.
Chef
