Sorrel Soup (Provincial France)

Ingredients

• Pick sufficient sorrel to make a pint of puree
• chop it, and add i ounce butter
• Add i ounce flour
• with i pint hot milk
• and i pint of stock
• season it with salt, pepper, and nutmeg
• and nutmeg
• stir in the yolks of 2 eggs.

Method

1. 1

   Cook chopped sorrel with butter for 20 minutes.

2. 2

   Add flour and press through a sieve.

3. 3

   Cook again with hot milk and stock, season with salt, pepper, and nutmeg, and stir in yolks of eggs.

4. 4

   Strain and serve with croutons.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 14. The excerpt below is the record exactly as published.

SORREL SOUP. (Provincial France.) This recipe comes from the country, but the homesick students can always find sorrel soup in the little restaurants of the Latin Quarter. Pick sufficient sorrel to make a pint of puree, chop it, and add i ounce butter ; cook, stirring well, for 20 minutes. Add i ounce flour and press through a sieve ; let it cook again, with i pint hot milk and i pint of stock ; season it with salt, pepper, and nutmeg and stir in the yolks of 2 eggs.

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