Get it all on this Recipe...
2 cups fresh sorrel leaves, center rib removed
Olive oil spray
1 tablespoon butter
5 cups chicken stock
1 tablespoon fresh pea puree
½ cup cream
3 beaten egg yolks
Spray a skillet with a very small amount of olive oil and place it over medium heat. Once the pan is warm, add the sorrel. When the leaves wilt, add the butter. Continue cooking until leaves measure about 3 tablespoons.
Add the stock and pea puree and simmer for about 2 minutes.
Remove the skillet from the stove and add the cream and egg yolks. Cook until the soup begins to thicken. Do not boil.
Cream of Sorrel Soup
Adapted from The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker
Sorrel is a long time favorite herb in Europe. This soup combines the healthy green with pea puree and cream to make a soup especially suitable for serving with veal and fish.
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