- 1/2 pound fresh sorrel
- 4 cups water
- 1 tablespoon lemon juice
- 2 egg yolks
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Sour cream
- Additional chopped fresh sorrel, optional
- Remove center ribs and stems from sorrel; tie ribs and stems in a bundle and wrap in cheesecloth. Chop leaves into this strips. In a 2-qt. saucepan, combine water, lemon juice, sorrel leaves and bundle of stems. Simmer for 20 minutes; discard stem bundle.
- In a small bowl, beat egg yolks; add a small amount of sorrel mixture, stirring constantly. Return all to the pan. Cook and stir until soup thickens (do not boil). Cool; chill for several hours. Add salt and pepper. Garnish with a dollop of sour cream and additional sorrel if desired. Yield: 4 servings (1 quart).
Originally published as Chilled Sorrel Soup in Taste of Home April/May 1996, p59
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