This soup can be served hot or cold. It serves 10 and the ingredients include 3 tablespoons of unsalted butter, plus 1 to 1 1/2 tablespoons, softened, for serving, 1/3 cup chopped onion, 3 cups packed sorrel leaves, washed, dried and cut into thin strips, coarse salt and freshly ground pepper, 2 tablespoons all-purpose flour, 6 cups basic chicken broth, boiling, 2 large egg yolks, 3/4 cup heavy cream, crème fraiche or sour cream, for serving, and fresh chervil, chopped, for serving. The directions involve melting butter, adding onion and sorrel, seasoning, adding flour and broth, cooking and seasoning again, and then adding egg yolk and cream. Serve hot with softened butter, crème fraiche or sour cream, and chervil, or cold without the softened butter.
26.04.2023 @ 22:53
This soup can be served hot or cold. It serves 10 and the ingredients include 3 tablespoons of unsalted butter, plus 1 to 1 1/2 tablespoons, softened, for serving, 1/3 cup chopped onion, 3 cups packed sorrel leaves, washed, dried and cut into thin strips, coarse salt and freshly ground pepper, 2 tablespoons all-purpose flour, 6 cups basic chicken broth, boiling, 2 large egg yolks, 3/4 cup heavy cream, crème fraiche or sour cream, for serving, and fresh chervil, chopped, for serving. The directions involve melting butter, adding onion and sorrel, seasoning, adding flour and broth, cooking and seasoning again, and then adding egg yolk and cream. Serve hot with softened butter, crème fraiche or sour cream, and chervil, or cold without the softened butter.