Cream Of Sorrel Soup Recipe

Ingredients for Cream Of Sorrel Soup Recipe

• 1 pint of sorrel
• 1 tablespoon of butter
• 2 tablespoons of water
• 1 quart of white stock
• 1 pint of bechamel sauce
• Half a teaspoon of salt and pepper
• 2 egg yolks
• 1 cup of cream.

Instructions

1. Wash thoroughly the pint of sorrel, break it in pieces, or slightly bruise the leaves.
2. Cook it in butter and water for ten or fifteen minutes, or until tender enough to rub through a sieve.
3. Put the sieved pulp in a saucepan with a quart of white stock and a pint of bechamel sauce.
4. Sseason with half a teaspoon of salt and pepper. Let it simmer twenty minutes.
5. Beat together the yolks of 2 eggs and a cup of cream; stir it into the hot soup, stirring briskly until it thickens.
6. Serve with croutons or squares of crisp toast.

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