The Recipe Bin: Irish - Soups & Stews

    Sorrel Soup
     
     
    1 lb Sorrel
    3 oz Butter
    Large Onion (Chopped)
    2 tbsp Flour (Heaped)
    2½ liters Stock
    2 tbsp Breadcrumbs
    Salt
    Pepper
    2 Egg Yolks
    150 ml Cream
     
     
    • Wash the sorrel well and chop it up.
    • Heat the butter in a saucepan and just soften the sorrel and onion in it.
    • Shake the flour over the vegetables and mix well.
    • Let it cook for about 1 minute.
    • Meanwhile bring the stock to the boil, then add to the pan.
    • Add the breadcrumbs, season to taste, and bring to the boil, then simmer for about 1 hour covered. (It can be liquidized at this point, but needn't be.)
    • Beat the egg yolks with the cream and add a little of the hot soup to the mixture, stirring well; then add gradually to the soup pot, stirring well, over the heat, but being careful not to let it boil.
     
    Makes approximately 8 servings.

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