Sorrel Soup
8oz sorrel leaves, washed and trimmed of stems
2oz parsley , trimmed of stems1 tablespoon walnut oil
1 onion, chopped
.75 litres chicken broth
coarse sea salt
freshly ground black pepper1 large egg, beaten
Heat oil in a medium saucepan. Add shallots and cook on medium-high heat until translucent, about 5 minutes. Add sorrel a little at a time, tossing; cook until leaves have wilted, about 10 minutes. Add broth, bring to a boil, and simmer about 15 minutes.
Using a hand-held blender, purée the soup. Season with salt and pepper. Bring to a boil and add beaten egg. Whisk vigorously until egg has dispersed. Simmer for about 5 minutes. Serve hot or cold with a garnish of sour cream. Yield: 3 servings.
.75 litres chicken broth
coarse sea salt
freshly ground black pepper1 large egg, beaten
Heat oil in a medium saucepan. Add shallots and cook on medium-high heat until translucent, about 5 minutes. Add sorrel a little at a time, tossing; cook until leaves have wilted, about 10 minutes. Add broth, bring to a boil, and simmer about 15 minutes.
Using a hand-held blender, purée the soup. Season with salt and pepper. Bring to a boil and add beaten egg. Whisk vigorously until egg has dispersed. Simmer for about 5 minutes. Serve hot or cold with a garnish of sour cream. Yield: 3 servings.
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