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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
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.
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.)
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.