VOLUME 1 - Kilimanjaro Foods

Sorrel Soup (Irish)
Servings
lb Sorrel
oz Butter
Large onion,chopped
T Flour (heaped)
1/2 l Stock
T Breadcrumbs
Salt and pepper
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.