Sorrel Soup with Vermicelli

Ingredients

• 6 potatoes
• 3 pints of seasoned stock
• 1 oz. of vermicelli
• ½ lb. of sorrel
• 2 oz. of butter
• 8 egg yolks
• 1 gill of cream
• salt
• pepper

Method

1. 1

   Wash, peel, and slice potatoes, cook in stock, rub through a sieve, and return to the pan.

2. 2

   Cook vermicelli in salted water, drain, and shred sorrel.

3. 3

   Melt butter, fry sorrel, add to soup, boil, stir in egg yolks and cream, season, and add vermicelli before serving.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 89. The excerpt below is the record exactly as published.

1 gill of cream. Stir over the fire, without letting it boil, and turn into a hot soup-tureen containing a handful of fried bread croutons, cut in thin finger shape ; add also a little chervil, and serve. Sorrel Soup with Vermicelli. Wash, peel, and slice 6 potatoes, cook them in 3 pints of seasoned stock, rub through a fine sieve, and return to the stew-pan. Cook 1 oz. of vermicelli in salted water and drain. Wash, drain, and shred finely £ lb. of sorrel. Melt 2 oz. of butter in a stew- pan and put in the sorrel ; fry for a few minutes, then add this to the soup, boil up, stir in 8 egg yolks, and a gill of cream. Season with salt and pepper

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