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Sorrel Soup
Yield: 4 Servings

1 Tbsp butter
2 Tbsp extra virgin olive oil
1 med yellow onion, chopped fine
4 cups fresh sorrel leaves, washed
1 tsp salt
3 Tbsp flour
5 cups hot chicken stock
2 egg yolks
1/3 cup heavy cream
freshly ground pepper
2 Tbsp extra virgin olive oil

In a large, heavy-bottomed saucepan, heat the butter and olive oil
over medium heat. Add the chopped onion, reduce heat to low heat
and cook slowly until the onion are translucent. Meanwhile, roll
the sorrel leaves into a tight bunch and, with a very sharp knife,
slice into fine strips (julienne). Set aside half the leaves. Add
the other half to the pot with the onions, sprinkle the flour and
salt over them and stir to combine. Increase the heat to medium
and cook for a few minutes until the sorrel are wilted. Gradually
whisk in the hot stock and let simmer for a further 10 minutes.
Pour the soup into a blender and puree until smooth. Add half the
reserved sorrel leaves to the soup and puree again. Taste and
season with pepper and more salt if needed.return to the saucepan
aver low heat. In a small bowl, whisk together the egg yolks and
cream. Stir about a cup of hot soup into the cream mixture and
gradually whisk it all back into the pot. Stir in the mixture over
medium heat for a few minutes until the soup thickens slightly. Do
not let it come to a boil or the yolks will curdle. To serve,
divide the remaining sorrel leaves into 4 deep bowls. Pour a ladle
of soup over the leaves. Drizzle some olive oil on to the soup and
serve immediately.

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