Thursday, 12 April 2012

Sorrel soup, french style.

Pecipe from Best Food Blog.

Serve this with bread and a nice white wine, or a floral beer like a Belgian.

Serves 4-6.

Prep Time: 5 minutes

Cook Time: 25 minutes

4 tablespoons unsalted butter, divided
1/2 cup chopped green onions, ramps or other wild onion
4-6 cups (packed) of chopped sorrel
3 tablespoons flour
1 quart chicken stock or vegetable stock
2 egg yolks
1/2 cup cream

Melt 3 tablespoons butter in a soup pot over medium heat.
Add the green onions or ramps and turn the heat to medium-low.
Cover the pot and cook gently for 10 minutes.
While the onions are cooking, pour the stock into another pot and bring to a simmer.
Turn the heat up, add the sorrel leaves and a healthy pinch of salt and stir well.
When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes.
Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.
Whisk in the hot stock, stirring constantly. Bring this to a simmer.
To finish the soup, whisk together the egg yolks and cream.
Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other.
Repeat this three times. (You are doing this to prevent the eggs from scrambling)
Now start whisking the soup.
Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way.
Let this cook — below a simmer — for 5 minutes.
Do not let it boil or the soup will break. Serve at once.

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