Sorrel Soup

Ingredients

• 14 pound sorrel
• 4 sprigs tarragon
• 1 large head lettuce
• 1 sprig chervil
• 2 ounces butter
• 14 cup cream, scalded
• 3 cups chicken stock
• 4 egg yolks, beaten
• 1 cup Béchamel sauce
• salt and pepper
• grated nutmeg

Method

1. 1

   Wash the sorrel and lettuce and shred them fine.

2. 2

   Put the greens in a saucepan with the butter and cook and stir for 3 minutes.

3. 3

   Add the stock and simmer for 30 minutes then mash through a sieve.

4. 4

   Add the herbs, season with salt and pepper and cook with the Béchamel sauce for 2 minutes more.

5. 5

   Boil up the cream and mix it with the beaten egg yolks.

6. 6

   Add this to the soup and heat well but do not boil again.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 8. The excerpt below is the record exactly as published.

Sorrel Soup (WITH BECHAMEL SAUCE) 14 pound sorrel 4 sprigs tarragon 1 large head lettuce 1 sprig chervil 2 ounces butter 14 cup cream, scalded 3 cups chicken stock 4 egg yolks, beaten 1 cup Béchamel sauce salt and pepper and grated nutmeg

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