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 Sorrel Soup "Velvet" Recipe
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.
Course Children's Food Ideas, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Children's Food Ideas, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Our original products.
    Our original products.
  2. 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.
    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.
  3. Pour flour and salt into a saucepan with onions, stir and cook for 3 minutes.
    Pour flour and salt into a saucepan with onions, stir and cook for 3 minutes.
  4. 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.
    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.
  5. Whisk the egg yolks with cream.
    Whisk the egg yolks with cream.
  6. 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.
    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.
  7. Bon appetit.
    Bon appetit.
  8. Enjoy)
    Enjoy)
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