Sorrel Soup (Irish)

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.