Title: Sorrel Soup (Irish)
Categories: Soup Vegetable Irish
Yield: 8 Servings
| 1 | lb | Sorrel |
| 3 | oz | Butter |
| | | Large onion, chopped |
| 2 | tb | Flour (heaped) |
| 2 1/2 | l | Stock |
| 2 | tb | Breadcrumbs |
| | | Salt and pepper |
| 2 | | 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.