Sorrel soup

Description

Sorrel soup simply needs to be prepared in the spring, when it begins to appear on the market shelves: at this time of the year, its leaves are the most tender. If you are a happy owner of a summer cottage, even better, because do-it-yourself greens are both healthier and tastier! In essence, this soup is quite simple, but it has a certain “zest”: it is seasoned with a yolk-cream mixture, which makes the taste of the dish especially refined. It's definitely worth a try! Moreover, such a sorrel soup is also more satisfying than lean options, which means that you can safely offer it for dinner to the whole family and be sure that everyone will be satisfied.

Cooking

Step 1

Prepare green onions for soup. Rinse it under running water, then cut into small rings. Dissolve 50 g of butter in a frying pan. Add the onion and brown for 7 minutes over low heat.

Step 2

Sort the sorrel, rinse thoroughly with running water and cut, removing coarse stems. Pour vegetable or chicken broth (leave 100 ml) into a saucepan and bring to a boil over high heat.

Step 3

Add the sorrel to the pot with the broth. Cook covered for 5 minutes. Pour the flour into a bowl and, stirring, dilute with the remaining cold broth. Pour into the saucepan with the sorrel and stir. Cook for 3 minutes on low heat.

Step 4

Remove the pot of soup from the heat. Add fried green onions. Grind with an immersion blender. Salt and pepper. Place back on the stove and bring to a boil over low heat.

Step 5

Beat the yolks with cream with a whisk until a mass of a homogeneous consistency is obtained. Add a couple of tablespoons of hot soup to the mixture while continuing to whisk. Repeat this step two more times.

Step 6

Pour the resulting mixture into a saucepan in a thin stream while continuing to whisk the soup.

Step 7

Add the remaining butter to the sorrel soup. Stir and put on a minimum fire. Simmer, stirring, for 5 minutes, without bringing the soup to a boil. Pour into bowls and serve immediately.