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(Cream of sorrel soup)
Serves 6
1 pound fresh sorrel leaves
1/4 cup butter
1/2 cup
chopped onion
3 cups chicken broth
2 egg yolks
1 cup heavy cream
1/8 teaspoon Tabasco
salt and pepper to taste
Cut the rinsed
sorrel leaves into fine shreds and set aside.
In a soup pot, cook the onion
in the butter until tender and add the sorrel and cook until wilted.
Add
the broth and bring to a boil. Simmer briefly.
Beat the yolks and add the
cream. Add the mixture to the soup stirring with a whisk.
Bring just to the
boiling point. Do not boil. Add the Tabasco, salt and pepper to taste.
Serve very hot or very cold.
