Sorrel Soup

Ingredients

• two pounds of knuckle of veal
• a small piece of lean bacon
• four to five pints of cold water
• three carrots
• two turnips
• a leek
• an onion
• a bouqiiet garni
• two or three cloves
• some whole pepper
• four ounces of sorrel
• a few lettuce leaves
• two ounces of salt butter
• the yolks of two eggs
• three tablespoonfuls of cream

Method

1. 1

   Prepare stock by boiling veal, bacon, and vegetables in water.

2. 2

   Strain and cool.

3. 3

   Sauté sorrel and lettuce in butter, add stock, and simmer.

4. 4

   At serving, mix egg yolks with cream, stir in soup gradually, and serve.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 5. The excerpt below is the record exactly as published.

Sorrel Soup) . — The day bef ore the soup is wanted, prepare the following stock : Put into a saucepan two pounds of knuckle of veal, a small piece of lean bacon, if possible some fowl bones, salt to taste, and four to five pints of cold water. Let this boil up, and then, having carefully removed all scum, add three carrots, two turnips, a leek, an onion, a bouqiiet garni, two or three cloves, and some whole pepper. Let it all boil up once more, skim again, and put the saucepan at the side of the stove to simmer for about three hours. Then strain, and when cold remove all superfluous fat. The next day cut up into thin Julienne-like strips, four ounces of son-el and a few lettuce leaves, put them into a stewpan with two ounces of salt butter, and stir them well for about ten minutes, adding also a little white pepper and a grate of nutmeg. Then add a sufficiency of the above stock, bring to the boil, and afterwards let the soup simmer by the side of the stove for half an hour. At the time of serving, strain into the soup tureen the yolks of two eggs mixed with three tablespoonfuls of cream

Cook this with the app: pantry check, scaling, and the assistant.