Sorrel Soup

[bleudauvergne]

Sorrel Soup

Serves 4 as Main Dish.

This recipe is inspired by a menu item from Montignac's second volume of cookbooks. The ingredients are the same, but I have altered the method to suit my habits in the kitchen. If sorrel is not available near you, you can use spinach or collards with the addition of a tablespoon of lemon juice. If you do not have creme fraiche, use heavy cream.

• 300 g Fresh Sorrel
  
• 15 cl dry white wine
  
• 2 shallots, finely minced
  
• 25 cl chicken stock
  
• 100 g creme fraiche
  
• 2 egg yolks
  
• salt and freshly ground pepper
  
• olive oil
  

- heat one tablespoon of olive oil in the bottom of a double boiler and saute the shallots for 4 minutes over medium heat, then add the white wine. Reduce by one third, and season.

- Wash and dry the sorrel. Cut the leaves in two and add to the white wine reduction. Cover with the top to the double boiler and leave on low heat.

- Bring the stock to a boil in the microwave and then pour it into the upper half of the double boiler. Mix the egg yolks and cream in a bowl, then incorporate a ladle full of stock to the cream/eggs mixture. Incorporate the cream/eggs mixture to the stock on the double boiler, using a whisk to beat it contstantly, until it thickens.

- Remove the top from the double boiler, and off heat, incorporate the sorrel / wine reduction into the enriched stock. You may blend it to a puree or serve it as is. Season and serve immediately.

( RG1280 )