Sorrel soup

Sorrel Soup

• 3 tablespoons
 • 1/3 cup Onion, minced
 • 3 cups sorrel leaves, washed, dried, and cut into thin strips 
• Coarse salt and freshly ground pepper
 • 2 tablespoons all­purpose flour
 • 6 cups chicken stock, boiling
 • 2 large egg yolks • 3/4 cup heavy cream

 1. In a large saucepan, melt 3 tablespoons butter over medium heat. Add onion and cook, without browning, until softened, 6 to 8 minutes.

Add sorrel and season with 1/2 teaspoon salt. Stir over low heat for about 5 minutes.

 2. Sprinkle in flour and cook, stirring, over moderate heat for 5 minutes.
Stir in boiling stock. Simmer for 10 minutes. Season with salt and pepper.

 3. In a small bowl, beat yolks lightly with cream. Whisking constantly, slowly pour 1 cup hot stock mixture into egg mixture, then return back to saucepan.
Do not let soup boil after egg yolks have been added or yolks will curdle.

 4. Separate into serving bowls, stir in a 1/2 tsp softened butter and serve hot with a dollop of sour cream. If serving the soup chilled, leave out the softened butter.

Makes 6 servings