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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From an old Bermuda cookbook, favorite restaurant recipe. Spinach can be a substitute for sorrel Ingredients:
1/2 lb fresh sorrel |
2 tbs butter |
5 egg yolks |
1 cup cream |
5 cups beef consomme or stock |
Directions:
1. Wash sorrel, remove tough stems
2. Shredd leaves
3. Melt butter in pan and cook sorrel till wilted and dry
4. Pour hot stock over sorrel
5. Mix egg yolks with cream
6. Pour in slowly and stir and cook slow heat untiol soup starts to thicken
7. Do not let boil
8. Pour into bowls
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