Sorrel Soup


    Sorrel, sometimes called dock spinach, is a delicious wild herb with a taste a bit like kiwifruit. It makes a refreshing soup.

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    Serves: 6 

    • 150g fresh sorrel
    • 40g butter
    • 4 cups (1 litre) beef stock
    • 6 egg yolks
    • 1/2 cup cream
    • salt and white pepper, to taste
    • croutons, to serve

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Chop the sorrel. Heat up butter in a saucepan and saute the sorrel until softening.
    2. Add beef stock and simmer 10 minutes.
    3. Beat the egg yolks and cream, adding a few spoonfuls of hot soup to temper them. Slowly pour into the soup, beating. Stir until soup is thickened.
    4. Season with salt and white pepper and serve with croutons.

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