Sorrel Soup
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sorrel leaves
young |
* |
| 2 | tablespoons |
butter
|
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | each |
parsley sprigs
minced |
*
|
| 3 | cups |
chicken broth
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | dash |
salt
|
*
|
| 1 | cup |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sorrel leaves
young |
* |
| 3E+1 | ml |
butter
|
|
| 1E+1 | ml |
cornstarch
|
|
| 1 | each |
parsley sprigs
minced |
*
|
| 7.1E+2 | ml |
chicken broth
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | dash |
salt
|
*
|
| 237 | ml |
light cream (half&half)
|
|
Directions
Wash the sorrel leaves and cook them in the butter until just wilted.
Purée the sorrel and add other ingredients, dissolving the cornstarch first in a little stock, or whirl all together in the blender.
Then cook the soup over gentle heat until slightly thickened.
Serve hot or chilled, garnished with sour cream and chives, or with thin slices of lemon.
