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LOCATION: Recipes >> Soups >> Sorrel 01

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Sorrel Soup
Yield: 4-6 servings

2 handfuls sorrel leaves; finely chopped
50 g butter
1.5 litres light stock
2 egg yolks
salt and pepper

Melt the butter in a pan and stew the sorrel gently over a low heat
for 5 minutes. Do not allow the butter to brown. Add the stock
and bring to the boil, clearing any scum from the surface. Season.
Beat the egg yolks thoroughly in a serving bowl then pour the
boiling soup over them whisking with a fork. Serve immediately
with hot crusty bread and a bland cheese.

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