| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Soups/stews, Vegetables, Ireland | 8 | Servings | |
INGREDIENTS
| 1 | lb | Sorrel |
| 3 | oz | Butter |
| Large onion, chopped | ||
| 2 | tb | Flour (heaped) |
| 2 1/2 | l | Stock |
| 2 | tb | Breadcrumbs |
| Salt and pepper | ||
| 2 | Egg yolks | |
| 150 | ml | Cream |
INSTRUCTIONS
Wash the sorrel well and chop it up. Heat the butter in a saucepan and just soften the sorrel and onion in it. Shake the flour over the vegetables and mix well. Let it cook for about 1 minute. Meanwhile bring the stock to the boil, then add to the pan. Add the breadcrumbs, season to taste, and bring to the boil, then simmer for about 1 hour covered. (It can be liquidized at this point, but needn't be.) Beat the egg yolks with the cream and add a little of the hot soup to the mixture, stirring well; then add gradually to the soup pot, stirring well, over the heat, but being careful not to let it boil. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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