Sorrel Soup

Ingredients

• a pint of sorrel leaves
• two tablespoonfuls of butter
• four or five of the large outside leaves
• a sliced onion
• a few small sprigs of parsley
• two tablespoonfuls of flour
• a cupful of mashed potato
• one of hot milk

Method

1. 1

   Wash sorrel, sauté with butter, outside leaves, onion, and parsley.

2. 2

   Add flour, stir, and gradually pour in boiling water.

3. 3

   Cook for 15-20 minutes, then add mashed potato and hot milk.

4. 4

   Season and serve.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 5. The excerpt below is the record exactly as published.

SORREL SOUP— Wash thoroughly a pint of sorrel leaves and put in a saucepan with two tablespoonfuls of butter, four or five of the large outside leaves, a sliced onion, and a few small sprigs of parsley. Toss over the fire for a few minutes, then sift into the pan two tablespoonfuls of flour and stir until blended with the butter remaining. Transfer to the soup kettle and pour in gradually, stirring all the time, three quarts of boil- ing water. Cook gently for fifteen or twenty minutes, then add a cupful of mashed potato and one of hot milk

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