Sorrel Soup (Irish)

110 minutes Prep: 30 minutes Cook: 75 minutes

115 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	pound	sorrel leaves
3	ounces	butter
1	x	onion	large
2	tablespoons	flour, all-purpose	heaped
2 1/2	litres	stock
2	tablespoons	bread crumbs
1	x	salt and black pepper
2	each	egg yolks
150	ml	cream

Directions

Wash the sorrel well and chop it up.

Heat the butter in a saucepan and just soften the sorrel and onion in it.

Shake the flour over the vegetables and mix well.

Let it cook for about 1 minute.

Meanwhile bring the stock to the boil, then add to the pan.

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).

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.

Serve.

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Nutrition Facts

Serving Size 14g

Amount per Serving

Calories 115 75% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 6.0g	28%
Trans Fat 0.0g
Cholesterol 25mg	8%
Sodium 180mg	8%
Total Carbohydrate 5.0g	2%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 2.0g	5%