1 pound sorrel leaves, washed and trimmed of stems
2 tablespoons olive oil
2 large shallots, chopped
6 cups chicken broth
3 tablespoons sugar
coarse sea salt
freshly ground black pepper
2 large eggs, beaten
Heat oil in a medium saucepan. Add shallots and cook on medium-high heat until translucent, about 5 minutes. Add sorrel a little at a time, tossing; cook until leaves have wilted, about 10 minutes. Add broth, bring to a boil, and simmer about 15 minutes.
Using a hand-held blender, purée the soup. Add sugar and season with salt and pepper. Bring to a boil and add beaten eggs. Whisk vigorously until eggs have dispersed. Simmer for about 5 minutes. Serve hot or cold with a garnish of sour c
cream. Yield: 6 servings.
| SORREL SOUP | |
| 1 lb. chopped sorrel (lemon hybrid grass) 4 c. chicken broth 1 lemon 3 egg yolks Heat chicken broth almost to a boil, cut off heat. Add sorrel. Stir. Slowly add beaten yolks, stirring constantly. Add juice of lemon, garnish with sprig of parsley or lemon slice and serve. Serves 4. |
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