Sorrel Soup with Egg Liaison
( Sorrel Soup with Egg Liaison) Recipe

Origin: Britain Period: Traditional

Ingredients:

200g floury potatoes, peeled
1 large bunch of sorrel leaves, finely chopped
1 tbsp cream
1 egg yolk
lemon juice, to taste
salt and freshly-ground black pepper, to taste

Sorrel Soup with Egg Liaison
( Sorrel Soup with Egg Liaison) Preparation:

Method:

Chop the potatoes then place in a pan along with about 600ml water. Bring to a boil, cover and cook for about 15 minutes, or until the potatoes are 3/4 done. Add the chopped sorrel leaves and cook for a further 5 minutes, or until the potatoes are done. Take off the heat and allow to cool slightly before placing in a food processor and rendering to a puree.

Return the mixture to the pan and allow to heat through. In the meantime prepare the egg liaison. Whisk together the egg yolk and cream in a bowl. Whilst stirring constantly, add 6 tbsp of the hot soup to the egg mix and stir to combine. Now slowly pour the egg mixture into the soup, whisking constantly. Allow the soup to heat through and thicken (but do not boil beyond this point, or the soup will curdle). Take off the heat, season to taste with salt, black pepper and lemon juice then serve.

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