Spring has already arrived. Soon nettle chicks hatch, and then sorrel with spinach appears. It's time to cook the usual fresh and light green soup. I did not expect that a simple sorrel soup with only three ingredients could turn out to be so chic, soft, velvety, with a slight pleasant sourness. I cooked this soup regularly at the dacha last summer until I ran out of fresh sorrel, and in winter I cooked spinach with the addition of citric acid or juice. Excellent soup! Everything is simple and fast.
Instructions
- Our original products.
- In a saucepan, heat the butter, add the onion and simmer under the lid on low heat for 10 minutes. In another saucepan or in a microwave oven, heat the broth or water almost to a boil.
- Pour flour and salt into a saucepan with onions, stir and cook for 3 minutes.
- Add sorrel to the pan. Stir and cook over medium heat until the sorrel leaves begin to curl. Pour the hot broth into a saucepan, reduce the heat, cook for 7 minutes.
- Whisk the egg yolks with cream.
- Add the yolk-cream mixture to the soup ladle, mix. Add the second ladle and mix again, then add a third of the ladle. Pour the whole mixture, stirring, into a saucepan with soup. Heat over low heat for 3-5 minutes. The soup should not boil!!! Remove from the heat and serve immediately.
- Bon appetit.
- Enjoy)
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