- Handful of sorrel
- Fresh butter
- Quart of water
- One egg white
- One egg yolk
- 1 Cup of cream
- Pieces of stale bread
- Finely chopped chervil
- Cook a handful of sorrel and a spoonful of fresh butter for ten minutes.
- Add a quart of water to the sorrel, season with salt and pepper, and let it simmer over a slow fire for 3o minutes.
- Stir in one egg white and let it cook only two minutes, stirring it all the time.
- In a separate cup, mix together one egg yolk with a small piece of butter.
- Add a cup of cream to the mixture and pour into the soup.
- Cut some stale pieces of bread into slices and put them in the bottom of your soup tureen.
- Finely chop some chervil and sprinkle it on top of the soup as you serve it.
Source — Cooking in Old Creole Days.
Prepared by Kirsten Smith
July 12, 2017