Soupe a L'oseille Et Aux Petits Pois - Sorrel and Pea Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A hearty soup from the Perigord. Ingredients:
2 tablespoons butter |
1 lb peas |
1 garlic clove |
1 tablespoon flour |
2 small onions, chopped |
1 quart hot water |
1 1/2 cups sorrel, chopped |
1 egg yolk |
salt |
pepper |
Directions:
1. Heat 1 tbs butter in a soup pot, Add the peas and the garlic, and heat them through. Add the flour, and stir this, making sure the flour is all dissolved.
2. Add 1 quart of hot or boiling water.
3. Add salt and pepper.
4. Add the chopped onion, and simmer the soup for 45 minutes.
5. Fry the sorrel in 1 tbs butter in a small pan, and add this to the soup.
6. Finally, beat the egg yolk, and add this to the soup just before serving to make it smooth.
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