Cream of Sorrel Soup
added 03/07/08
Serves 6
51/2 cups white stock or canned chicken broth
1/3 cup minced green or yellow onions
3 Tbs. butter
3-4 cups of fresh sorrel leaves and tender stems, washed, dried in a towel, cut into
chiffonade (thin slices or shreds)
1/2 tsp. salt
3 Tbs. flour
2 egg yolks
1/2 cup whipping cream
1-2 Tbs. softened butter
In a large pot, bring stock to a boil.
Meanwhile, place the onions and butter in a large, heavy saucepan. Cover and cook 5 to 10 minutes until onions are tender and translucent but not browned. Stir in the sorrel and salt, cover, and cook slowly for 5 minutes or until the leaves are tender and wilted. Sprinkle in the flour and stir over moderate heat for 3 minutes. Remove pan from the heat, and beat in the
boiling stock. Return to the heat, and simmer 5 minutes.
Cook’s Note: Soup can be made a day ahead. If not serving the soup immediately, set aside uncovered to cool at this point. Cover and refrigerate. Reheat to simmer before proceeding.
In a large bowl, whisk together the yolks and cream. In small amounts, gradually add a cupful of the hot soup to the egg yolk mixture. In a thin stream, gradually beat in the rest of the hot soup. Return the soup to the saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to the simmer. Remove the pan from the heat and stir in the enrichment butter a tablespoon at a time.
Pour the hot soup into a tureen or soup cups. To serve cold, omit final 2 tablespoons of butter enrichment and chill. If too thick, stir in more cream before serving.
-Mastering the Art of French Cooking, by Julia Child
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