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Sorrel Soup



  • 1 lb Sorrel
  • 3 oz Butter
  • 1 Large onion, chopped
  • 2 T Flour (heaped)
  • 2 1/2 l Stock
  • 2 T Breadcrumbs
  • Salt and pepper
  • 2 Egg yolks
  • 150 ml Cream


  1. 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.
  2. 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.)
  3. 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.

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