How to cook French sorrel recipes-French Sorrel Soup
This is a classic sorrel preparation. The creamy base provides a nice
foil to the sorrel. It makes an elegant start to a meal.
1/4 cup butter
2 bunches sorrel, finely chopped
1 tsp. flour
2 cups hot chicken or vegetable stock
1 cup light cream
2 egg yolks
salt and pepper to taste
In a medium saucepan, heat butter over medium heat. Add sorrel and
cook 3 to 4 minutes, or until well wilted. Sprinkle flour over sorrel
and stir. Add hot stock. Bring to a boil then reduce heat and simmer,
covered for 20 minutes. Puree and return to pot. Combine cream and
egg yolks. Slowly whisk a 1/4 cup soup into cream then slowly whisk
cream into hot soup. Be careful to avoid curdling the yolks. Heat,
stirring constantly, until steaming. Do not boil.
Serves 4.
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