Title: SORREL SOUP
  Categories: Soups
       Yield: 6 Servings
  
       2 c  Young sorrel leaves
       2 tb Butter
       2 ts Cornstarch
       1    Sprig parsley, minced
       3 c  Chicken stock
       2    Egg yolks
       1 ds Of salt
       1 c  Light cream
  
   Info:  from The Old Farmer's Almanac Colonial Cookbook
   
   Wash the sorrel leaves and cook them in the butter until just wilted.
   Puree' the sorrel and add other ingredients, dissolving the cornstarch
   first in a little stock, or whirl all together in the blender. Then
   cook the soup over gentle heat until slightly thickened. Serve hot or
   chilled, garnished with sour cream and chives, or with thin slices of
   lemon.
   
   Courtesy of Fred Peters.
  
 

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