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from the kitchen of Sharmagne Leland-St. John
1 pound fresh sorrel
2-6 tablespoons unsalted butter
4 cups fond blanc de volaille ( white chicken stock)
6 egg yolks
1 cup heavy cream
1 teaspoon finely chopped chervil
Wash the sorrel under a runing cold water.
With a sharp knife, cut out any bruise or
blemished spots. Trim and discard the
white stems. Stack the leaves together
a few at a time, roll them lengthwise, in
a tight roll, and cut crosswise as finely
In a heavy skillet over moderate heat,
melt 2 tablespoons butter. Do not let it
brown. Add the sorrel, stirring constantly,
cook for 3 minutes or until the sorrel has
wilted slightly. Remove from heat and set
In a heavy 4 quart sauce pan, bring the
chicken stock to a simmer over moderate
heat. Regulate the heat so only the tiniest
of bubbles form around the eges of the pan.
With a wire whisk beat the egg yolks and
cream together. Whisking constantly and
gently, pour the mixture into the saucepan
in a slow steady stream. Lower the heat
and simmer, stirring constantly, until the
soup is thick and clings lightly to the wire
whisk. Do not allow the soup to come any-
where near to a boil or it will curdle and
be spoiled. Strain the soup through a
fine sieve into another saucepan and
stir in the sorrel.
You now have a choice of serving the soup
hot or cold. If it is to be served hot, immediately
swirl in 4 tablespoons chilled butter, taste for
seasoning and sprinkle the chervil on top.
If you wish to serve the soup cold, do not add
the butter.Let the soup cool to room temperature
then chill. Sprinkle with chervil before serving.
Fond Blanc De Volaille
5 pounds of chicken bones (necks, backs, giblets, wings) or 1 large chicken, cut up
6 quarts water
2 carrots, chopped
2 onions, chopped
1/2 celeriac, shredded
2 leeks, sliced
3 cloves of garlic, minced
Bouquet garni ( see below)
Place the chicken parts in a large pot.
Add the water and bring to a boil.
Spoon off the foam and salt lightly.
Add remaining ingredients and
simmer for three hours. Skim
off the foam frequently to keep
broth clear. Strain the broth and
carefully skim off the fat. Chill or
freeze until ready to use. When cold,
remove any remaining fat from top.
1 bay leaf
3 sprigs thyme
4 large sprigs parsley (including stalks)
1 celery stalk with leaves
2 (4 inch) pieces leek (green part)
Place the bay leaf, thyme, parsley and celery
on one piece of green leek. Cover with the
remaining piece of green leek. Tie securely
with fine string, leaving a length of string
attached so that the bouquet garni can be