Sorrel Soup

Ingredients

• a good handful of sorrel
• a lettuce
• a teaspoonful of chopped chervil
• half an ounce of butter
• three pints of consomme
• a pinch of sugar

Method

1. 1

   Chop sorrel, lettuce, and chervil, and cook in butter until lightly colored.

2. 2

   Add consomme and boil for twenty minutes.

3. 3

   Skim grease and serve with fried bread squares.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 3. The excerpt below is the record exactly as published.

Sorrel Soup (clear). Wash a good handful of sorrel, which chop up together with a lettuce and a teaspoonful of chopped chervil, and put in a sauce- pan with half an ounce of butter. When beginning to color lightly, add three pints of consomme (or stock, Art. 1), and boil gently twenty minutes. Add a pinch of sugar

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