Ingredients
- 2 bunches sorrel, washed, dried & finely-chopped
- 4 tbsps. butter
- 2 cups chicken stock
- 1 tsp. flour
- 3 eggyolks, stirred into
- 1 cup cream
- salt & pepper
Instructions
- Cook the sorrel in butter until it becomes pulpy.
- Sprinkle in flour, salt and pepper.
- Add the chicken stock.
- When the soup boils, add the eggyolks mixed with the cream.
- Served with croutons of country-style bread.
Leave a Reply
Do you have a better Sorrel Soup recipe?
