Cream of Sorrel Soup
If you’re looking for a nice change, replace the chicken broth with a vegetable broth in this soup.
Serves: 4Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy
- 2 cups sorrel leaves
- 2 Tbsp. vegetable oil
- 5 cups chicken broth
- ½ cup whole milk
- 3 egg yolks
- Tear the sorrel leaves away from the center rib and into a few larger pieces. Using an enamel or stainless steel soup pot, warm the oil, then add the sorrel, and stir until wilted down to about 3 tablespoons of leaves.
- Add the stock and simmer for only about 2 minutes. Remove from heat and allow to cool very briefly. Using a wire whisk, lightly beat the egg yolks in a stainless steel bowl and mix in the cream. Temper this mixture by slowly adding about half of the hot broth to it, stirring constantly. Pour this mixture into the soup pot with the rest of the broth, making sure the mixture doesn’t boil. Reheat on low.