Sorrel Soup (Potage d’Oseille)

Ingredients

• 1 lb. picked sorrel
• H pts. white stock or meat boilings
• 1 cabbage lettuce
• 1 oz. butter
• 1| oz. potato flour
• £ pt. milk
• A pinch of sugar
• A small French roll

Method

1. 1

   Wash the sorrel and lettuce carefully, then cut them into fine shreds.

2. 2

   Cook them in a saucepan with butter for 10 minutes, stirring occasionally.

3. 3

   Add potato flour and mix well.

4. 4

   Add stock and simmer for 20 minutes.

5. 5

   Add milk and season to taste.

6. 6

   Break bread into small pieces, dry in the oven, and place in the soup tureen.

7. 7

   Pour hot soup over the bread.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 89. The excerpt below is the record exactly as published.

Sorrel Soup (Potage d’Oseille) J lb. picked sorrel. H pts. white stock or meat boilings. 1 cabbage lettuce. Seasoning. 1 oz. butter. 1| oz. potato flour. £ pt. milk. A pinch of sugar. A small French roll

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