Sorrel Soup

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped fine
• 4 cups fresh sorrel leaves, washed
• 1 teaspoon salt
• 3 tablespoons flour
• 5 cups chicken stock, boiling hot
• 2 egg yolks
• 1/3 cup 35 % fresh cream
• to taste pepper, freshly ground
• 2 tablespoons extra virgin olive oil

Recipe

• 1 in a large, heavy-bottomed saucepan, heat the butter and olive oil over medium
• 2 heat. add the chopped onion, reduce heat to low heat and cook slowly until the onion are translucent. meanwhile, roll the sorrel leaves into a tight bunch and, with a very sharp knife, slice into fine strips (julienne). set aside half the leaves.
• 3 add the other half to the pot with the onions, sprinkle the flour and salt over them and stir to combine. increase the heat to medium and cook for a few minutes until the sorrel are wilted.
• 4 gradually whisk in the hot stock and let simmer for a further 10 minutes.
• 5 pour the soup into a blender and puree until smooth.
• 6 add half the reserved sorrel leaves to the soup and puree again.
• 7 taste and season with pepper and more salt if needed.return to the saucepan aver low heat. in a small bowl, whisk together the egg yolks and cream.
• 8 stir about a cup of hot soup into the cream mixture and gradually whisk it all back into the pot. stir in the mixture over medium heat for a few minutes until the soup thickens slightly.
• 9 do not let it come to a boil or the yolks will curdle. to serve, divide the remaining sorrel leaves into 4 deep bowls.
• 10 pour a ladle of soup over the leaves.
• 11 drizzle some olive oil on to the soup and serve immediately.
• 12 -----