CREAM OF SORREL SOUP
Steps:
- Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned. Stir in the sorrel and salt, continued to stir the sorrel till it wilts and it will also turn color. Then sprinkle in the flour and stir over moderate heat for several minutes. Off the heat, gradually stir in 3 cups of boiling stock. Then transfer this mixture to a Cuisinart or blender and puree the sorrel. Transfer the mixture back to the saucepan and add remaining 2 ½ cups of chicken stock and simmer the mixture for a couple of minutes. Blend the yolks and cream in a mixing bowl. Beat a cupful of hot soup into the mixture by driblets. Then gradually add this mixture into soup. Off heat, add the 2 Tb of butter to finish the soup. Season with salt and white pepper to taste.
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