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Sorrel Soup
from the kitchen of Sharmagne Leland-St. John

5 1/2 cups chicken broth
3 tbsp. butter
1/2 cup minced green onions
bunch of sorrel leaves
3 tbsp. flour
2 egg yolks
4 oz. heavy cream whipped
Sprigs of tarragon and thyme

Bring the chicken broth to a boil.  Mean while, melt the butter in a saucepan.   Sauté the onion until limp. Add sorrel, cut into thin strips, stir in and cook slowly for 5 minutes.  Add salt to taste.  Sift in the flour, and cook, stirring constantly for 3 minutes.  Slowly beat in the chicken broth.  In another saucepan, fold the egg yolks into the cream, then beat in 1 cup of the hot soup, by drops.  Gradually drizzle the rest of the soup mixture in, beating constantly.  Return to the heat until the desired heat is reached.
Serve in shallow bowls topped with a few sprigs of tarragon and thyme and the flowers if available.


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