Sorrel Soup (Irish)
Hearty Irish sorrel soup simmered for an hour with a full pound of tangy sorrel, thickened with breadcrumbs, and enriched with egg yolks and cream. Pure comfort from the Emerald Isle.
YIELD
8 servingsPREP
30 minCOOK
75 minREADY
110 minWild sorrel grows in abundance across Ireland, and this generous soup makes the most of it with a full pound of tangy leaves.
The sorrel and onion soften in a good knob of butter before flour goes in to start building body. Boiling stock pours over the top, breadcrumbs go in for old-fashioned thickening, and the whole pot simmers covered for an hour until the flavors meld completely.
You can leave it rustic and chunky or blend it smooth. Either way, the finish is what makes it special: egg yolks beaten with cream get tempered carefully into the hot soup, creating a rich, velvety texture without ever letting it boil.
This is the kind of soup that warms you right through on a damp Irish evening.
Kitchen Tips
- Temper the egg yolk mixture by adding a ladle of hot soup to it first, then stir it back into the pot. Dumping cold yolks into hot soup scrambles them instantly.
- Never let the soup boil after adding the cream and egg yolks. A gentle heat keeps it smooth and silky.
- Breadcrumbs add body the old-fashioned way, thickening the broth naturally without making it gluey like too much flour would.
Ingredients
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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