Comment on this
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.