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Sorrel, sometimes called dock spinach, is a delicious wild herb with a taste a bit like kiwifruit. It makes a refreshing soup.
150g fresh sorrel
4 cups (1 litre) beef stock
6 egg yolks
1/2 cup cream
salt and white pepper, to taste
croutons, to serve
- Chop the sorrel. Heat up butter in a saucepan and saute the sorrel until softening.
- Add beef stock and simmer 10 minutes.
- 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.
- Season with salt and white pepper and serve with croutons.
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