Wednesday, July 12, 2017

Sorrel Soup


  • Handful of sorrel 
  • Fresh butter 
  • Quart of water 
  • Salt 
  • Pepper 
  • One egg white 
  • One egg yolk 
  • 1 Cup of cream 
  • Pieces of stale bread 
  • Finely chopped chervil 


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

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