| 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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