Sorrel soup-puree
4 servings
30 minutes
Sorrel cream soup is a refined dish of French cuisine that embodies elegance and simplicity. Its history traces back to the traditions of European spring soups, where sorrel was used to add a fresh tang to dishes. The velvety texture of the soup is achieved by carefully puréeing the sorrel and gently blending it with chicken broth, butter, and flour. The addition of cream and nutmeg enriches the flavor with warm notes, while lemon and egg yolk provide a delicate finish. This soup is perfect as a light starter; it refreshes and invigorates thanks to the natural acidity of sorrel. Served hot, accompanied by slices of fresh bread or croutons, it creates a harmony of flavors and textures.
1
Boil sorrel and finely chopped onion in water for about 10 minutes, then strain through a sieve.
- Sorrel: 400 g
- Onion: 75 g
- Water: 2 l
2
Melt butter in another pot and mix it with flour and salt, then, continuously stirring, pour in the chicken broth in a thin stream. Stir until the broth boils.
- Butter: 60 g
- Wheat flour: 50 g
- Salt: to taste
- Chicken broth: 600 ml
3
Add pureed sorrel to the broth and cook for another 10 minutes on low heat. Add cream and nutmeg to taste. Bring to a boil again. Taste again and add salt to taste.
- Sorrel: 400 g
- Single cream 10% fat: 200 ml
- Nutmeg: pinch
- Salt: to taste
4
Serve with lemon sliced into thin rounds and grated egg yolk.
- Lemon: 1 piece
- Egg yolk: 2 pieces
