Cream of Sorrel Soup from Teresa R.
Posted in recipes on Jan 20th, 2008
I just tried a new recipe tonight that I found on the internet. I used the sorrel and some of the red bowl lettuce. Very easy and very delicious. Of everything in the bag, sorrel was the one item I needed to learn how to use.
Cream of Sorrel Soup
Clean, shred from the midrib and chop:
1/2 cup sorrel leaves
1 1/2 cups leaf lettuce
Saute them until wilted in:
1 to 2 tablespoons butter
When they are sufficiently wilted, there will be only about 3 tablespoons of leaves.
Add:
5 cups poultry or vegetable stock
Simmer about 2 minutes. Remove from the heat and add a small amount of the soup to:
1/2 cup cream
3 beaten egg yolks
Combine all ingredients and heat until the soup thickens slightly, but do not boil. Makes 5 to 6 cups.
Source: Joy of Cooking
We’re really enjoying everything.
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