Cream of Sorrel Soup
Submitted by Ann Hessel
- 1 cup packed, coarsely chopped sorrel leaves
and tender stems
- 3 cups water
- 3 chicken flavor bouillon cubes or packets
- 2 egg yolks
- ½ cup whipping or heavy cream
- 1 T. dry or cooking sherry
Blend sorrel and ½ cup water in covered
blender container 15 seconds, till finely chopped. In 2 quart pan heat sorrel
mixture, bouillon, and remaining 2½ cups water to boiling. Reduce heat to low,
cover and simmer 10 minutes. in small bowl with wire whisk or fork, beat egg
yolks, cream, and sherry. Stir in small amount of hot soup. Then add this
blended warmed mixture to hot soup in pan and stir rapidly to prevent lumping.
Continue heating on low, stirring constantly until slightly thickened - do not
boil. Serve soup hot or chill to serve cold later. Makes 3½ cups or about four
3/4 cup servings.
From The Tracker magazine, February 1982,
published by the Tracker School.
For more articles from The Tracker magazine, visit the
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