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Sorrel Soup |
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Sorrel Soup - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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240 g
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sorrel leaves |
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60 g
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butter |
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1,500 ml
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water |
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2
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egg yolks |
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80 ml
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cream |
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| Method: |
Slice the sorrel leaves into shreds with a sharp knife. Melt the butter in a large pan, add the sorrel cook for 1-2 minutes until the sorrel melts. Add the water and simmer for 15 minutes.
Beat the egg yolks and cream together in a small bowl, add to it a small ladle of the soup and whisk to incorporate it. Add this emulsion to the hot soup and cook for a further 1-2 minutes until the soup is thickened. Season with salt and pepper before serving.
Don't allow the soup to boil after the egg yolks are added, else the soup will curdle.
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