Sheffield— The sorrel is way up in my little garden. When it doubled in size, I made this delicious soup. I have tried a few sorrel soups but never has one been as good as the one I found in an old cookbook, “The Tenth Muse, My Life in Food” by Judith Jones.
Sorrel Soup
4 tablespoons butter
2 medium onions, chopped
2 small potatoes, peeled and chopped
4 cups chicken stock
5 cup sorrel leaves, cut into strips
1 cup heavy cream
2 egg yolks
salt and pepper
Melt butter in a pot on medium heat. Add the onions and potatoes and cook for about five minutes.
Add the chicken stock and sorrel to the pot and simmer for about 30 minutes until veggies are tender.
Blend (I use an immersion blender.)
Mix the egg yolks in the cream. Add yolk and cream mixture to the soup very slowly while stirring well.
Add salt and pepper to taste, and serve.
Tip:
Serve with a nice crusty baguette and butter.
