| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Soups, Passover |
6 |
Servings |
INGREDIENTS
|
|
—–MAMA LEAH'S JEWISH KITCHEN—– |
| 1 |
lb |
Schav; (sorrel leaves) |
| 2 |
tb |
Butter; or corn oil |
| 1 |
md |
Onion; finely minced Water |
| 1 |
ts |
Kosher salt |
| 2 |
tb |
Sugar |
| 1 |
|
Lemon; for juice |
| 2 |
|
Egg yolks; beaten |
|
|
Sour cream |
INSTRUCTIONS
SOLOMON (JJGF65A
Wash the sorrel thoroughly in several changes of cold water. Remove and
discard the stems. Chop the leaves into thin ribbons.
Heat the butter or oil in a 3 quart saucepan and saut the sorrel and
onions. Cook stirring, for 10 minutes. Add water and salt. Let the soup
simmer for 25 to 30 minutes.
Remove from heat and stir in sugar. Add the lemon juice 1 tb. at a time,
tasting constantly to achieve the degree of tartness that pleases you. Beat
a tabls. or two of the soup into the egg yolks, then stir egg yolks into
the soup. Reheat the soup but do not let it boil after adding the egg
yolks.
Serve hot accompanied by sour cream ( a dollop or two gets added to each
bowl ) or cool the soup and chill in refrigerator for several hours or
overnight. Serve cold with sour cream. Serves 6 to 8 ADVICE FROM MAMA: If
you cannot find sorrel, substitute 1 lb fresh spinach and proceed with the
recipe exactly as above. You will probably want to add more lemon juice..
Posted to JEWISH-FOOD digest V97 #228 by Nancy Berry <nlberry@prodigy.net>
on Aug 08, 1997
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