Sorrel Soup (Irish)
Yield
8 servingsPrep
30 minCook
75 minReady
110 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sorrel leaves
|
* |
| 3 | ounces |
butter
|
|
| 1 | x |
onions
large |
*
|
| 2 | tablespoons |
all-purpose flour
heaped |
|
| 2 ½ | litres |
stock
|
*
|
| 2 | tablespoons |
bread crumbs
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | each |
egg yolks
|
*
|
| 150 | ml |
cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sorrel leaves
|
* |
| 86.7 | ml/g |
butter
|
|
| 1 | x |
onions
large |
*
|
| 3E+1 | ml |
all-purpose flour
heaped |
|
| 2.5 | litres |
stock
|
*
|
| 3E+1 | ml |
bread crumbs
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | each |
egg yolks
|
*
|
| 1.5E+2 | 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.
